Fettuccine With Portobello-Alfredo Sauce


Makes 6 to 8 servings


1  (12-ounce) package fettuccine
1  (6-ounce) package portobello mushrooms
1/2  cup  butter
3  garlic cloves, minced
1  cup  whipping cream
1  cup  milk
1  cup  (4 ounces) shredded Parmesan cheese
1  teaspoon  coarsely ground pepper
1/2  teaspoon  salt
2  tablespoons  chopped fresh Italian flat-leaf parsley
Garnish: Italian flat-leaf parsley sprigs


Prepare pasta according to package directions; drain.

Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.

Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 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 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.


Source: Linda King, Dunwoody, Georgia, Southern Living, JUNE 2004
Tags: pasta
Submitted by samuel on Sun, 09 Nov 2008