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Fettuccine With Portobello-Alfredo Sauce

Description

Yield
Makes 6 to 8 servings

Ingredients

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

Instructions

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.

Info

Source: Linda King, Dunwoody, Georgia, Southern Living, JUNE 2004
Tags: pasta
Submitted by samuel on 9th Nov 2008 19:10

Comments

When I made this the sauce came out a bit thin, but it was delicious none the less.
Posted by samuel | 9th Nov 2008 19:11