Fettuccine With Portobello-Alfredo Sauce
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Ingredients
1 pack fettuccine (12 oz)
1 pack portobello mushrooms (6 oz)
½ cup butter
3 garlic cloves, minced
1 cup whipped cream
1 cup of milk
1 cup (4 oz) grated parmesan cheese
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons chopped fresh Italian flat-leaved parsley
Garnish: sprigs of Italian parsley in the form of flat leaves
To make
You'll never miss the meat if you add portobello mushrooms to a thick, creamy alfredo sauce and spoon it over the pasta.
Prepare the pasta according to the directions on the package; strain.Spoon the brown gills off the underside of the mushroom caps and discard the gills. Chop the mushrooms.Melt the butter in a large saucepan over medium-high heat; add the mushrooms and garlic and simmer for 5-6 minutes or until tender. Add the cream and milk. Bring to a boil over medium-high heat; reduce heat and simmer, whisking constantly, for 10 minutes. Add the cheese, pepper, and salt; stir constantly until the cheese melts and the mixture thickens. Add 2 tablespoons of parsley. Serve with hot pasta. Decorate if desired.
Prepare the pasta according to the directions on the package; strain.Spoon the brown gills off the underside of the mushroom caps and discard the gills. Chop the mushrooms.Melt the butter in a large saucepan over medium-high heat; add the mushrooms and garlic and simmer for 5-6 minutes or until tender. Add the cream and milk. Bring to a boil over medium-high heat; reduce heat and simmer, whisking constantly, for 10 minutes. Add the cheese, pepper, and salt; stir constantly until the cheese melts and the mixture thickens. Add 2 tablespoons of parsley. Serve with hot pasta. Decorate if desired.
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Author:Admin
Published: 11/20/2023 10:26 PM
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