Fettuccine With Portabella- Alfredo Sauce

Submitted by JC in Texas

"When one is just plain tired of chicken and/or meat this is simply divine. Credit goes to Linda King of Dunwoody, Ga. and was featured in Southern Living. This is also great for your Vegetarian guests."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 (12 ounce) package fettuccine
• 8 ounces already sliced portabella mushroom caps
• 1⁄2 cup butter
• 3 garlic cloves, minced
• 1 cup shredded parmesan cheese
• 1 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf Italian parsley (or substitute w or Italian seasoning)
• flat-leaf Italian parsley (to garnish)
• 1 cup whipping cream
• 1 cup milk

directions

1. Prepare pasta according to package directions, drain.
2. Remove brown gills from mushrooms and discard. Chop mushrooms.
3. Melt butter in a large saucepan over medium heat add mushrooms and garlic, and saute 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablesspoons parsley. Serve over hot cooked pasta.

Reviews

[quikgourmet]

If you love a cream sauce and portobello mushrooms, this recipe is for you! I doubled the mushrooms (we love them!) and used a refrigerated angel hair to cut cooking time. Just fantastic!