Fettuccine Alfredo with Mushrooms. Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. It's a restaurant-worthy dish you can totally make at If you're a beginner cook, or even an intermediate one, it may not cross your mind to try making alfredo sauce from scratch. For me, it seemed just a tiny bit.

Date Night Mushroom Fettuccine - elegant and luscious and FIVE INGREDIENT EASY. This creamy mushroom fettuccine is winter food at its most delushious. Like, if there was ever a reason to be a little less sad that it's still winter and you're going to stay in yet again for a date night, this would. You can cook Fettuccine Alfredo with Mushrooms using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Fettuccine Alfredo with Mushrooms

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

This Fettuccine Alfredo packs a flavor punch with the browned mushrooms, wine, herbs, and creamyness from cauliflower, potato and hemp seeds. I have several nut-free alfredo options on the blog and this is an addition to the list. You can use Cauliflower Alfredo Lasagna, Pumpkin seed. This Chicken Mushroom Fettuccine Alfredo is a perfect copycat of the Olive Garden's Chicken Mushroom Alfredo Pasta.

Fettuccine Alfredo with Mushrooms instructions

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..

It's so perfect, I cannot tell the difference. It's such a simple recipe to make, and turns out cheesy, creamy, and full of. Loaded with mushroom flavor, this healthy fettuccine alfredo with shrimp and mushrooms will leave you fully satisfied, yet you will not feel like you just ate a heavy meal loaded with heavy cream or cheese. Please enjoy this healthier version of alfredo sauce, made even better by adding shrimp. Push mushroom chestnut mixture to one end of the pan and lower heat to the lowest temperature.