Prep 15 mins
Cook 20 mins
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.
- 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
- Prepare pasta according to package directions, drain.
- Remove brown gills from mushrooms and discard. Chop mushrooms.
- 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.
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!