Prep 15 mins
Cook 30 mins
I saw this recipe recently in a NJ newspaper and just had to try it. Thought it was better than the fettuccine in most NYC restaurants. If you like mushrooms and alfredo sauce, this is for you!
- 59.16 ml unsalted butter, divided
- 29.58 ml extra virgin olive oil (more as needed)
- 4 shallots, thinly sliced
- 5 garlic cloves, minced
- 453.59 g fresh mushrooms, cleaned and sliced
- 4.92 ml salt
- 4.92 ml ground pepper (reg or white doesn't matter)
- 2.46 ml allspice
- 236.59 ml cream sherry
- 473.18 ml heavy cream
- 44.37 ml dried parsley
- 473.18 ml good parmesan cheese
- In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
- Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
- Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
- Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
- Serve over fettuccine that is cooked al dente.
- NOTE- This recipe can easily be halved for a quick romantic dinner for 2!
I made this for DH's grandmother whose late husband was Italian as they come. She does not cook any longer so when we can we take meals over to her! I had just a little taste of the sauce and it is incredible. My grandmother in law called us back before we even made it back home from dropping it off to tell us how delicious this is! There are other things that shine about this recipe as well. I especially like the way it is written so that even a novice cook would have no trouble following the directions. This is a keeper for sure, definitely an easy show stopper! Made for PAC Spring 2010!
I made this exactly as written and this is a great dish, full of flavor, the cream sherry is a great addition. Easy to prepare and yes the cheese has to be added slowly! This goes into my Italian cookbook. Made for *Fall 2008 PAC-O* Thanks!