mushroom fettuccine alfredo
Ideal comfort food for our family. The wine reduction adds a depth that accents the sauce without being overwhelming. The mushrooms add richness and a meatiness that just can't be beat!
prep time
cook time
method
Stove Top
yield
Ingredients
- 1/2 medium diced onion
- 4 cloves minced garlic
- 1 stick butter
- 1 cup white wine
- 16 ounces baby bella mushrooms
- 1/2 cup freshly chopped flat leaf parsley
- 3 cups whipping cream
- vegetable broth
- 1 cup parmesan, finely grated
- pinch fresh nutmeg
- 1 package fettuccine noodles
- salt and pepper to taste
How To Make mushroom fettuccine alfredo
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Step 1Dice onions and saute in 2 tbsp of the butter. Once translucent add sliced mushrooms, garlic and wine.
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Step 2Saute. Reduce until 2 tbsp of liquid remains. Add 1/4 parmesan and stir until melted. Pour in whipping cream and heat through on medium heat. Add pinch of nutmeg stir in. Add remaining parmesan and remove from heat.
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Step 3Heat water for water for fettuccine. Once water is boiling add a generous portion of salt to flavor the pasta. Cook for approximately 11 minutes or until al dente.
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Step 4While pasta is cooking return sauce to heat and add parsley, salt and pepper to taste. If the sauce is too thick add vegetable broth to thin the sauce. It should be of medium thickness. Drain noodles and add directly to sauce. Toss noodles and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Keyword:
#simple
Keyword:
#filling
Keyword:
#satisfying
Keyword:
#comforting
Keyword:
#goodness
Keyword:
#Stove-top
Keyword:
#warm fuzzies
Ingredient:
Pasta
Method:
Stove Top
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