How to Make Quick Fettuccine Alfredo with Mushrooms

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fettuccine alfredo with mushrooms. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Fettuccine Alfredo with Mushrooms is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Fettuccine Alfredo with Mushrooms is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook fettuccine alfredo with mushrooms using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Fettuccine Alfredo with Mushrooms:

1. Make ready Mushrooms
2. Get 1 tbsp olive oil
3. Take 1 small pack white or brown button mushrooms
4. Get 3-4 tsp garlic (minced)
5. Get 2 tsp shallots (minced)
6. Take 1 tsp dried herb de Provence
7. Get 1 tsp or 2 pinches of kosher salt
8. Make ready 1 tsp mixed peppercorn (ground)
9. Get Pasta
10. Make ready 200 g fettuccine (dried)
11. Take 1 medium pot water
12. Get 2 tsp salt
13. Prepare Alfredo Sauce
14. Take 2 tbsp unsalted butter
15. Take 4 tbsp parmegiano regiano (finely grated)
16. Make ready 2-4 tbsp pasta water

Steps to make Fettuccine Alfredo with Mushrooms:

1. Heat up a pan on high heat and add 1 tbsp olive oil. Wait for oil to shine and shimmer.
2. Add mushrooms and saute on high heat for about 5 to 7 minutes to release it's water. Leave and toss every 60 seconds to get color. Increase heat if released water is not evaporating instantly.
3. Once mushrooms start to shrink, lower heat to medium and add minced shallots. Add a tbsp more oil if the pan seems too dry.
4. Saute shallots until translucent, then add minced garlic and herbs. Season to taste with kosher salt and ground mixed peppercorns.
5. Saute and toss for about 60 seconds and set pan aside.
6. Start cooking the pasta. You can do this concurrently with mushrooms if the dried pasta takes roughly the same time (~10 mins). Add water and 2 tsp salt into a medium pot and set to high heat.
7. Once it starts to boil, add in pasta and cook based on packaging. Do not undercook as the finishing steps later are off the heat.
8. While waiting for pasta to cook, add 2 tbsp butter and half (2 tbsp) of the finely grated parmegiano regiano into the pan of mushrooms.
9. Once pasta is done, taste a strand to make sure it's al dente. Use tongs to lift pasta and immediately transfer to pan of mushrooms. Do not strain or lift pasta up to drain before transfer.
10. Add the remaining half (2 tbsp) of parmegiano regiano and mix. If it seems too dry, add 2 to 4 tbsp pasta water or more.
11. Transfer to dish and serve.

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