Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fettuccine alfredo with mushrooms. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Fettuccine Alfredo with Mushrooms is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Fettuccine Alfredo with Mushrooms is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Fettuccine Alfredo with Mushrooms:

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

So that’s going to wrap it up with this exceptional food fettuccine alfredo with mushrooms recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!