MUSHROOM ALFREDO PASTA
Provided by Shiran
Number Of Ingredients 10
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 PASTA
Creamy pasta tossed in a homemade mushroom alfredo sauce
Provided by Madeline
Categories Dinner
Time 30m
Number Of Ingredients 9
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
MUSHROOM ALFREDO
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
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
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
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
QUICK AND EASY MUSHROOM ALFREDO SAUCE
This is by no means healthy, but it sure is yummy. Also very simple to make! It is very easy to personalize ingredients also... sometimes we add ground italian sausage, green pepper, onions, or mushroom.
Provided by amela02
Categories One Dish Meal
Time 25m
Yield 5 cups sauce, 5 serving(s)
Number Of Ingredients 6
Steps:
- If you choose to add meat or vegetables to your sauce, cook them first in a skillet and season to taste.
- Add all ingredients to the same skillet and heat until combined, stirring frequently.
- Serve over your choice of pasta and enjoy!
Nutrition Facts : Calories 365.4, Fat 29.8, SaturatedFat 15.4, Cholesterol 79.7, Sodium 1065.8, Carbohydrate 12.6, Fiber 0.1, Sugar 3.1, Protein 12.8
MUSHROOM FETTUCCINE ALFREDO
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
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
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