Fettuccine With Portobello Mushroom Alfredo Sauce

Submitted by randomBvR

"Add portobello mushrooms to alfredo sauce to give the illusion of a meaty sauce"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 (12 ounce) package fettuccine
• 1 (6 ounce) package portabella mushrooms
• 1 cup heavy whipping cream
• 1 cup milk
• 1⁄2 cup butter
• 1 cup parmesan cheese
• 1 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon salt
• 3 garlic cloves, minced
• 2 tablespoons flat-leaf Italian parsley (chopped)

directions

1. Cook pasta according to package directions; drain; set aside.
2. Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
3. Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 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 until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.