Fettuccine Alfredo with Mushrooms
by Editorial Staff
Unusually tasty and aromatic Italian Fettuccine pasta with mushrooms, in a delicate Alfredo sauce that literally melts in your mouth. This is a restaurant-worthy dish that you can prepare at home.
Ingredients
- young champignons: 230 gr
- young shiitake mushrooms: 230 gr
- melted butter: 1/4 cup
- salt: 1/2 teaspoon
- ground black pepper: 1/2 teaspoon
- wheat flour : 3 tablespoons
- milk: 2 cups
- grated parmesan cheese: 1 1/2 cups
- fettuccine pasta: 450 gr
- fresh parsley: 1/4 cup
Directions
- Melt butter in a skillet over medium heat. Add the chopped mushrooms and simmer for 6 to 8 minutes, until they release the liquid and become tender. Season with salt and pepper.
- Add flour to skillet and stir to coat mushrooms. Cook for a minute and reduce heat to low.
- Add milk while stirring slowly; flour will dissolve in milk. If any lumps form, break them up with the back of the spoon. Simmer for 1-2 minutes until the sauce thickens, then add the Parmesan cheese. Reduce heat, cover, and keep warm until tender, up to 10 minutes. If the sauce is too thick, add a little milk to dilute it again before you are ready to serve.
- Bring a large saucepan of salted water to a boil and cook the pasta until tender. Drain and set aside.
- Divide the pasta between bowls and top with a generous helping of sauce. Garnish with fresh parsley and serve.
Enjoy!
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