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mushroom fettuccine alfredo

Brysgal avatar
Recipe by
Sheila Nakata
@Brysgal
Maple Valley, WA

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!

method Stove Top

Ingredients For mushroom fettuccine alfredo

  • 1/2 md
    diced onion
  • 4 clove
    minced garlic
  • 1 stick
    butter
  • 1 c
    white wine
  • 16 oz
    baby bella mushrooms
  • 1/2 c
    freshly chopped flat leaf parsley
  • 3 c
    whipping cream
  • vegetable broth
  • 1 c
    parmesan, finely grated
  • pinch
    fresh nutmeg
  • 1 pkg
    fettuccine noodles
  • salt and pepper to taste

How To Make mushroom fettuccine alfredo

  • 1
    Dice onions and saute in 2 tbsp of the butter. Once translucent add sliced mushrooms, garlic and wine.
  • 2
    Saute. 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.
  • 3
    Heat 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.
  • 4
    While 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.
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