Mushroom Alfredo Food

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ALFREDO SAUCE WITH MUSHROOMS



Alfredo Sauce With Mushrooms image

This is a great alternative to Olive Garden's alfredo sauce. Since conjuring this recipe, my boyfriend and I have sat out the Italian restaurants and just had our own.

Provided by aaliyah105

Categories     Sauces

Time 25m

Yield 3-4 plates, 3-4 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 1/4 cups cream or 1 1/4 cups half-and-half
1/2 cup cooking sherry
1/2 cup Kraft parmesan romano asiago cheese blend (shredded or grated)
1 tablespoon cornstarch
2 teaspoons italian seasoning
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup mushroom (sliced)

Steps:

  • Saute the mushrooms with enough olive oil to coat the bottom of the skillet.
  • Once the mushrooms are sauteed, set aside.
  • In a 4-quart saucepan, melt the butter on medium-low to medium heat.
  • After butter is melted, pour the cream (or half-half) and stir.
  • Add the cooking wine, the cornstarch, and the cheeses. Continue to stir.
  • While stirring the sauce, add the Italian seasoning and garlic powder. Let sauce cook for 5-10 minutes.
  • When sauce is almost ready, add the sauteed mushrooms.
  • Reduce heat to low/simmer for a couple of minutes. Make sure to stir so there is no sticking.
  • After stirring, enjoy!

Nutrition Facts : Calories 786, Fat 66.1, SaturatedFat 39.3, Cholesterol 191.9, Sodium 263.4, Carbohydrate 12.2, Fiber 0.3, Sugar 2.3, Protein 3.5

MUSHROOM ALFREDO PASTA



Mushroom Alfredo Pasta image

Provided by Shiran

Number Of Ingredients 10

250 g/8 oz pasta ((fettuccine or penne are recommended))
1/4 cup (56 g/2 oz) unsalted butter
1 small onion (, finely diced)
3 cloves garlic (, minced)
300-400 g mushrooms ((portabella, cremini, champignon), thinly sliced)
salt and ground black pepper (, to taste)
1 1/2 cups (360 ml) heavy cream or half and half
pinch of nutmeg (, ground or freshly grated)
1/4 - 1/2 cup grated parmesan
2 tablespoons chopped fresh parsley leaves or chives (, for garnish, optional)

Steps:

  • In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
  • As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
  • Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
  • Serve immediately. Garnish with parsley or chives if desired.

MUSHROOM ALFREDO



Mushroom Alfredo image

Make and share this Mushroom Alfredo recipe from Food.com.

Provided by Frank Butcher

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup red pepper, diced
1/4 cup parmesan cheese
1 clove garlic, minced
2 tablespoons parsley, chopped
4 cups linguine or 4 cups fettuccine, cooked

Steps:

  • In saucepan, combine soup, milk, red pepper, cheese, garlic and parsley.
  • Bring to boil at medium heat, stirring often.
  • reduce heat and simmer for 5 mins.
  • Pour sauce over noodles and sprinkle with pepper and additional cheese if desired.
  • Notes: This is a quick-to-fix meal (takes longer to cook the fettuccine than the sauce), that will become a favourite. I usually increase the garlic to 2 plus cloves (the larger the better - but I am a garlic freak !).

Nutrition Facts : Calories 117.9, Fat 7.5, SaturatedFat 2.8, Cholesterol 9.8, Sodium 603.9, Carbohydrate 8.3, Fiber 0.5, Sugar 2, Protein 4.9

DELICIOUS MUSHROOM ALFREDO



Delicious Mushroom Alfredo image

I looked everywhere for a good mushroom alfredo. I used to saute the mushrooms and add them in, but they just weren't as good as I hoped. After some experimentation I came up with this recipe for my Mother-in-Law's birthday party and it was unbelievable. Everyone loved it! I served it over tortellini, but generally I'll just serve it over wheat pasta noodles.

Provided by DomDem

Categories     Very Low Carbs

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup sweet butter (halved)
2 cups portabella mushrooms or 2 cups cremini mushrooms
2 -3 garlic cloves, minced
1 small white onion (optional)
4 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
1 cup mozzarella cheese
16 ounces thin spaghetti noodles (optional)

Steps:

  • Melt half the butter in medium saucepan over medium/low heat.
  • Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
  • Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
  • Stir often.
  • Begin your noodles or tortellini at this point so everything will be done at the same time.
  • Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
  • When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.

Nutrition Facts : Calories 783, Fat 80.7, SaturatedFat 50.2, Cholesterol 280.1, Sodium 309.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.2, Protein 11.4

GNOCCHI WITH MUSHROOM ALFREDO SAUCE



Gnocchi with Mushroom Alfredo Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 1 serving

Number Of Ingredients 14

1 pound potatoes
Kosher salt
2 tablespoons cake flour
1/2 ounce egg
1 tablespoon butter
1 tablespoon julienned onions
1 teaspoon minced garlic
3 ounces domestic mushrooms, sliced
1 cup heavy cream
1 tablespoon porcini powder
Pinch chile flakes
1 egg yolk
2 tablespoons shaved Parmesan
2 fresh basil leaves

Steps:

  • For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.
  • Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing.
  • Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi.
  • Chill the gnocchi until firm, 1 hour.
  • Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain.
  • For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer.
  • To serve, plate the gnocchi and garnish with the Parmesan and basil.

MUSHROOM ALFREDO PASTA



Mushroom Alfredo Pasta image

Creamy pasta tossed in a homemade mushroom alfredo sauce

Provided by Madeline

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 cloves garlic, minced
2 tbsp oil
2 cups sliced baby bella mushrooms
1 tsp salt
8oz pasta
1/4 cup pasta water
2 tbsp butter
1 cup heavy cream
1 cup grated parmesan cheese

Steps:

  • Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Boil salted water for pasta.
  • Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.
  • At this point add the pasta to the boiling water to cook.
  • Add the butter to the pan with the mushrooms and saute until it melts. Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.
  • Reserve 1/4 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes. Serve with fresh basil, parmesan cheese and truffle oil

Nutrition Facts : Calories 520 calories, Sugar 3.4 g, Sodium 936 mg, Fat 30 g, SaturatedFat 15.1 g, TransFat 0.4 g, Carbohydrate 46.7 g, Fiber 2.1 g, Protein 17.2 g, Cholesterol 63.6 mg

CHICKEN & MUSHROOM ALFREDO



Chicken & Mushroom Alfredo image

Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Nutrition Facts :

MUSHROOM FETTUCCINE ALFREDO



Mushroom Fettuccine Alfredo image

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!

Provided by Diamond Joe

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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!

Nutrition Facts : Calories 933.1, Fat 77.1, SaturatedFat 44.4, Cholesterol 237.6, Sodium 1412, Carbohydrate 23, Fiber 1.8, Sugar 7.3, Protein 26.7

FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE



Fettuccini with Vegan Mushroom Alfredo Sauce image

Easy vegan pasta dish with mushroom Alfredo sauce.

Provided by Christa Miller

Time 20m

Yield 8

Number Of Ingredients 15

1 ½ cups raw cashews
2 cups unsweetened soy milk
1 cup water
¼ cup chopped fresh parsley
¼ cup nutritional yeast
1 tablespoon mellow white vegan miso
1 tablespoon lemon juice
1 teaspoon garlic powder
1 pinch ground nutmeg
1 teaspoon olive oil
5 cloves garlic, minced
3 pounds sliced fresh mushrooms
1 tablespoon water, or more as needed
1 teaspoon soy sauce
1 pound fettucine pasta, uncooked

Steps:

  • Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
  • Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 62.2 g, Fat 15.8 g, Fiber 6 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 328.6 mg, Sugar 8.8 g

MUSHROOM TORTELLINI ALFREDO



Mushroom Tortellini Alfredo image

Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.

Provided by lutzflcat

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 (9 ounce) packages refrigerated cheese tortellini
6 tablespoons unsalted butter
1 (8 ounce) package sliced baby bella mushrooms
2 cups heavy cream, divided
1 ½ cups grated Parmesan cheese
1 teaspoon grated lemon zest
1 pinch freshly grated nutmeg
sea salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
  • Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
  • Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
  • Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g

MUSHROOM ALFREDO LASAGNA



Mushroom Alfredo Lasagna image

From the Desperation Dinners column in my newspaper. I'm putting it here because the chance of me keeping track of a clipping are nil. Credit Beverly Mills and Alicia Ross. The column says it freezes well, but I haven't tried it yet.

Provided by Jesters Lace

Categories     One Dish Meal

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

nonstick cooking spray
1 tablespoon olive oil
2 large onions, chopped
16 ounces fresh mushrooms, sliced
1 large egg
16 ounces cottage cheese
1 teaspoon dried Italian seasoning
1 tablespoon garlic, minced
1/2 cup sweet marsala wine
16 ounces alfredo sauce
12 no-boil lasagna noodles
8 ounces mozzarella cheese, shredded
14 1/2 ounces diced tomatoes
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 375 deg.
  • Spray pan with nonstick spray. The recipe called for using two 8X8 inch pans and freezing one. I'm going to try it in a 13X9.
  • Cook the onions and mushrooms in hot olive oil until tender, add garlic and cook 30 seconds. Add wine and cook over medium high heat until the liquid is reduced, about 4 minutes. Remove from heat.
  • In a mixing bowl, combine cottage cheese, egg, and Italian seasoning.
  • Pour into pan(s) enough alfredo sauce to coat bottom. Add a layer of noodles. Spoon 1/4 (if using two pans) or 1/2 (if using one) of mushroom mixture over noodles. Sprinkle with mozzarella.
  • Add a layer of noodles, and one of cottage cheese (using all). Add the diced tomatoes. The directions specify including the juice from the can, but I'm dubious. Use your own judgement.
  • Add a layer of noodles, top with rest of mushroom mixture. Pour over remaining alfredo sauce. Sprinkle with remaining mozzarella.
  • Cover with nonstick aluminum foil and bake 50 minutes with foil on, 5 with foil off. Time may vary if using one pan.
  • The freezing directions say bake the lasagna for 50 minutes, recover with foil, and freeze. (I have always frozen my lasagnas uncooked and will try that first, myself)
  • Reheating instructions say defrost in fridge for 24 hrs, let stand at room temp, uncovered, for 30 min, then reheat covered for 30 minutes at 325 and five more uncovered at 375. Since I will probably freeze mine uncooked, I will follow the defrosting instructions, but cook it for the full 50 min + 5 (or more if it looks underdone).

Nutrition Facts : Calories 161.3, Fat 8.4, SaturatedFat 4.3, Cholesterol 40.5, Sodium 398.7, Carbohydrate 8.1, Fiber 1.2, Sugar 3.5, Protein 12.4

CREAMY MUSHROOM TORTELLINI ALFREDO



Creamy Mushroom Tortellini Alfredo image

This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.

Provided by fabeveryday

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 (20 ounce) package refrigerated cheese tortellini
8 tablespoons butter, divided
2 (8 ounce) packages sliced baby portobello mushrooms
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ teaspoon chopped fresh thyme, or to taste

Steps:

  • Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
  • Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
  • Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
  • Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY



Super Fast Mushroom Alfredo Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell's® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley

Provided by Campbell's

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
3 cups baby bella mushroom, (option to use frozen mushrooms)
1 lb dried fettuccine pasta
2 tablespoons garlic, minced
6 cups Swanson® Vegetable Broth, divided
1 can Campbell's® Cream of Mushroom Soup, divided
½ teaspoon garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper, plus more for garnish
2 cups grated parmesan cheese
¼ cup fresh parsley, plus more for garnish

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
  • In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
  • Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
  • Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
  • Remove from the oven and stir in the parsley and some of the crispy mushrooms.
  • Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1323 calories, Carbohydrate 114 grams, Fat 81 grams, Fiber 3 grams, Protein 23 grams, Sugar 18 grams

MUSHROOM CHICKEN ALFREDO



Mushroom Chicken Alfredo image

All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 8

1/2 pound boneless skinless chicken breasts, cut into 2-inch cubes
1 tablespoon butter
1 cup sliced fresh mushrooms
1 small onion, sliced
1-3/4 cups water
1/2 cup 2% milk
1 package (4.4 ounces) quick-cooking noodles and Alfredo sauce mix
Minced fresh parsley, optional

Steps:

  • In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

MUSHROOM SHRIMP ALFREDO PASTA



Mushroom Shrimp Alfredo Pasta image

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

Provided by Ailea Clarkson

Categories     Main Dish Recipes     Pasta     Shrimp

Time 50m

Yield 6

Number Of Ingredients 11

1 (16 ounce) box dry fettuccine pasta
1 pint heavy whipping cream
1 ¼ cups butter, divided
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
3 cloves garlic, crushed, divided
salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
8 ounces diced mushrooms
1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
  • Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
  • Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
  • Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g

ALFREDO LINGUINE WITH MUSHROOMS



Alfredo Linguine with Mushrooms image

Turn a weeknight into an extra special occasion with our Alfredo Linguine with Mushrooms recipe. Ready in less than half an hour, Alfredo Linguine with Mushrooms is a flavorful dish that is incredibly easy to prepare.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 lb. linguine, uncooked
2 Tbsp. butter
1/2 lb. fresh button mushrooms, sliced
1/2 lb. portobello mushrooms, stems and gills removed, mushrooms chopped
1 Tbsp. minced garlic
1 cup CLASSICO Light Asiago Romano Alfredo Pasta Sauce
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt butter in large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 to 8 min. or until mushrooms are lightly browned and release most of their liquid, stirring frequently. Stir in pasta sauce; simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
  • Drain pasta. Serve topped with pasta sauce mixture.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 4 g, Protein 12 g

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Don't assume this pasta is tasteless just because the sauce has a boring color. Additional statistics regarding the restaurant. Clear Sidestory Mission "Lost Menu: 12" This mission will be available once the player has reached level 28 Mission's Task: "Re-collect 15 Low-Grade Screw (Screws already in inventory are not counted)" Main Ingredients Mushroom Obtained in Light …
From food-fantasy.fandom.com


MUSHROOM FETTUCCINE ALFREDO [VEGAN] - ONE GREEN PLANET
For the Alfredo: 1 pound fettuccine; 1 and 1/2 cups raw cashews, soaked in hot water for 20 minutes; 1 cup water; 1 teaspoon apple cider vinegar; …
From onegreenplanet.org


VEGAN MUSHROOM ALFREDO - CROWDED KITCHEN
Add mushrooms to pan and cook until most of the liquid is reduced - about 15 minutes. Stir often throughout. (6) Boil pasta until al dente. Reserve about a cup of pasta water in case you need to loosen up the alfredo sauce. (7) When the liquid is mostly reduced from mushroom pan, deglaze with ½ cup of white wine.
From crowdedkitchen.com


MUSHROOM ALFREDO - THE COOKING JAR
Instructions. In a dutch oven over medium-high heat, melt the butter and sauté garlic and mushrooms until the mushrooms cook down and the liquid evaporates, about 5-7 minutes. Add balsamic vinegar and sprinkle with parsley. Season with thyme and sage.
From thecookingjar.com


MUSHROOM ALFREDO - KITCHEN NOSTALGIA
Instructions. Soak dry porcini mushrooms in 1/2 cup hot water for about 10 minutes. Cook pasta according to package directions. Drain, reserving about a cup of water. Saute onion and garlic in olive oil for about 2-3 min. Drain soaked mushrooms and add them to the pan together with fresh mushrooms and cook until soft.
From kitchennostalgia.com


MUSHROOM FETTUCCINE ALFREDO WITH CASHEW CREAM, THYME ...
Add the bouillon cube, thyme, basil, paprika, salt, and pepper. Simmer for three minutes, stirring occasionally. Reduce the heat to low and stir in the Cashew cream. Cover and cook for another two minutes, or until the sauce starts to thicken. Remove from the heat and stir in the cooked pasta. Allow the sauce to warm up the pasta before serving.
From more.ctv.ca


MUSHROOM ALFREDO - THEQUEENSHIP.COM
Add minced garlic and thyme to the mushrooms and cook for a minute or two until nice and fragrant. Add wine and reduce heat to low and simmer for 10 minutes. Now, stir in cashew cream and cashew milk.
From thequeenship.com


MUSHROOM ALFREDO RECIPES | SPARKRECIPES
Top mushroom alfredo recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


CREAMY VEGAN MUSHROOM FETTUCCINE ALFREDO - HOT FOR FOOD BY ...
Blend until very smooth. In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant. Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground black pepper and cook for another 3 to 4 minutes.
From hotforfoodblog.com


MUSHROOM ALFREDO TAGLIATELLE - GOOD OLD VEGAN
Instructions. To make the Alfredo sauce: Soak the Cashews in Hot Water for at least 30 minutes. Drain, rinse and set aside. In a blender combine the Cashews, Plant Milk, Nutmeg, Nutritional Yeast, Garlic Powder, Onion Salt, Salt & Pepper and blend until the mixture is completely smooth and creamy. You can add a bit more Milk if needed.
From goodoldvegan.com


CREAMY MUSHROOM FETTUCCINE - DAMN DELICIOUS
Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste. Whisk in …
From damndelicious.net


RECIPE: VEGAN MUSHROOM ALFREDO - WHOLE FOODS MARKET
Drain well and set aside. Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add mushrooms, sprinkle with 1/2 teaspoon salt and cook, stirring frequently until browned, about 8 minutes. Stir in garlic and cook until fragrant, about 2 more minutes. Toast 3 tablespoons of the almonds in a small skillet set over medium heat ...
From wholefoodsmarket.com


10 BEST MUSHROOM ALFREDO PASTA RECIPES | YUMMLY
The Best Mushroom Alfredo Pasta Recipes on Yummly | Mushroom Alfredo Pasta, Maitake Mushroom Alfredo Pasta, Mushroom Alfredo Pasta Bake
From yummly.com


FETTUCCINE ALFREDO WITH MUSHROOMS | CANADIAN GOODNESS
Add garlic and mushrooms. Cook until mushrooms are tender, about 5 min. Add cream. Bring to a boil. Add salt, pepper and nutmeg. Remove from heat. Cook pasta in a large pot or boiling, salted water. When tender, drain well. Toss with hot cream sauce and remaining 2 tbsp (30 mL) butter. Add parsley and 1/2 cup (125 ml) grated cheese.
From dairyfarmersofcanada.ca


PLANT-BASED RECIPE: HEALTHY MUSHROOM FETTUCCINE ALFREDO
Once the onions are translucent and the mushrooms are cooked, turn of the heat and transfer half of the veggies to a blender. Add the non-dairy milk, beans, water, nutritional yeast, Italian seasoning and black pepper. Blend until smooth. Pour the sauce into the pan with the rest of the mushrooms and onions. In a medium pot, bring water to a boil.
From foodrevolution.org


FETTUCCINE ALFREDO WITH MUSHROOMS RECIPE - SIMPLY RECIPES
Fettuccine Alfredo with Mushrooms. Prep Time 15 mins. Cook Time 30 mins. Total Time 45 mins. Servings 4 servings. To Make in Advance: Cook sauce as directed. Cool and store in the fridge for up to two days. To reheat, add back to a medium pot along with 1/2 cup milk and gently reheat over medium-low heat, stirring constantly.
From simplyrecipes.com


CHICKEN MUSHROOM ALFREDO PASTA - SNAPPY GOURMET
Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly. Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
From snappygourmet.com


EASY ONE POT CHICKEN AND MUSHROOM FETTUCCINE ALFREDO ...
Instructions. In a large 6 quart dutch oven add the oil and onion. Sauté over medium high heat until tender. Remove and set aside on a plate. Add the chicken and cook until no longer pink. Add in chicken stock, heavy cream, onion, mushrooms, basil, salt, pepper, garlic powder and fetucchini noodles.
From therecipecritic.com


MUSHROOM FETTUCCINE ALFREDO - ALYONA’S COOKING
Meanwhile, saute the onion in butter and oil until translucent (2 minutes.) Add the mushrooms and cook over medium-low heat until juices evaporate (about 8-10 minutes.) Drain the pasta and place it into a serving dish. Toss with the alfredo sauce and sauteed mushrooms. Garnish with dried parsley flakes and serve.
From alyonascooking.com


BROCCOLI MUSHROOM ALFREDO PASTA - MOMSDISH
Instructions. Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture. On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt. Stir in cream and bring it to a boil.
From momsdish.com


YOU’VE GOT TO TRY THIS EASY CREAMY MUSHROOM ALFREDO (RAW ...
1. Blend the coconut flesh and coconut water to turn the blender. Blend well until the sauce is smooth and creamy. 2. Spiralize the zucchinis and put them in a bowl. 3. Put the spring onion and mushrooms in the bowl, keeping a little of each to sprinkle on top as garnish. 4.
From livelovefruit.com


10 BEST MUSHROOM ALFREDO PASTA RECIPES | YUMMLY
Chicken Broccoli Mushroom Alfredo Pasta Chef In Training garlic powder, pepper, sliced mushrooms, butter, fresh Parmesan cheese and 16 more Chicken, Spinach & Mushroom Alfredo Pasta Cozy Country Living
From yummly.com


CREAMY VEGAN MUSHROOM FETTUCCINE ALFREDO
Blend until very smooth. Step 3. In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant. Step 4. Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt and ground pepper, and cook for another 3-4 minutes. Step 5.
From foodnetwork.ca


CHICKEN MUSHROOM FETTUCCINE ALFREDO - MOMSDISH
Instructions. Cook fettuccine per the box instructions. Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown. In a medium saucepan, whisk the heavy ...
From momsdish.com


HEALTHY MUSHROOM ALFREDO PASTA BAKE RECIPE - PINCH OF YUM
Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown. Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy. Transfer to a deep 9×13 baking dish.
From pinchofyum.com


30 CREAMY MUSHROOM RECIPES | ALLRECIPES
Earthy mushrooms are perfect when paired with creamy ingredients, whether that's rich butter, gooey cheese, or an indulgent splash of heavy cream. These 30 creamy mushroom recipes are just what you need for comforting dishes. Try a variety of pastas and soups, enjoy pork chops topped with a creamy mushroom sauce, ladle mushroom gravy over your ...
From allrecipes.com


CHICKEN MUSHROOM FETTUCCINE ALFREDO - ERREN'S KITCHEN
Add the chicken and brown on all sides. Remove from the heat and set aside. In the same pan as the chicken cooked, melt two tablespoons of butter, Add sliced mushrooms and cook for 10-12 minutes or until golden and caramelized. Meanwhile In a large pot, cook the Fettuccine until just undercooked.
From errenskitchen.com


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