Mushroom Fettuccine Alfredo
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil (more as needed)
- 4 shallots, thinly sliced
- 5 garlic cloves, minced
- 16 ounces fresh mushrooms, cleaned and sliced
- 1 teaspoon salt
- 1 teaspoon ground pepper (reg or white doesn't matter)
- 1⁄2 teaspoon allspice
- 1 cup cream sherry
- 2 cups heavy cream
- 3 tablespoons dried parsley
- 2 cups good parmesan cheese
directions
- 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!
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Reviews
-
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!
RECIPE SUBMITTED BY
Diamond Joe
Staten Island, NY
<p>I've lived in NYC my whole life. Was born in VA and the family moved back to NYC when I was a week old, so I consider myself a native New Yorker. Dad's family is Sicilian so alot of my recipes revolve around tomotoes. Mom is german/russian jewish and is a fantastic cook in her own right. Has even taken some of dads family recipes and improved on them. My wife is also Italian and we enjoy cooking and baking together and look foward to showing our 2 children how to cook too!!<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg" alt="" /></p>