Mushroom Alfredo

This is by no means healthy (it does have mushrooms, does that count?)…but it does taste good!  I never realized how easy it is to make alfredo!  You could easily add other veggies or meats, like peas, zucchini, chicken, or shrimp.   I got this recipe from the Cooks Illustrated Cookbook, once again, I highly recommend it.  However, their recipe did not have mushrooms, I added those.  Here it is…

The Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America’s Most Trusted Cooking Magazine

What you’ll need:

  • 1 1/2 cups heavy cream
  • 2  tbsp unsalted butter
  • 1/2 tsp pepper (I used slightly more)
  • 1 package of fettuccine
  • 3/4 cup of Parmesan, grated
  • 1/8 teaspoon nutmeg
  • 1 package of baby portabella mushrooms, sliced

  1. Cook the mushrooms first, heat olive oil in a pan on medium.
  2. Add the mushrooms in 2 batches to make sure they aren’t crowded
  3. Saute until browned and set aside in a dish

  1. Bring 1 cup of heavy cream and butter to simmer in a large saucepan.  Reduce heat to low and simmer about 12-15 minutes.
  2. Remove pan from heat and stir in remaining 1/2 cup of heavy cream, 1/2 tsp of salt and pepper
  3. While cream reduces (step 1) bring water to boil in a large pot and add pasta until it is almost al dente.  Save 1/4 cup of pasta water.  Then drain.
  4. Return cream mixture to simmer, add drained pasta, Parmesan, nutmeg, and mushrooms.
  5. Cook pasta over low heat for a couple minutes, until pasta is cooked.
  6. Add pasta water if needed for consistency, sauce will thicken as pasta is served.
  7. Enjoy!

Wine Pairing: A nice buttery Chardonnay would pair well with this meal because of the cream sauce.  I would suggest a white Burgundy.


One thought on “Mushroom Alfredo

  1. this isnt going to help me make appearances on ft lauderdale beach. or anywhere. don’t leave this laying around at the hotel or your favorite guests will first massacre it then massacre you. nice try with the mushrooms though 😛

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