Fettucine Alfredo with Mushrooms
Rich, decadent, creamy, woodsy, and completely luxurious, Fettuccine Alfredo with Mushrooms will turn any night into an occasion.
Print
Pin
Servings: 4
Equipment
- 1 stockpot/colander
- 1 Large skillet
- 1 saucepan
Ingredients
Morel Mushrooms
- 16 oz morel mushrooms, cleaned
- 4 tbsp butter
- pinch of salt and pepper
- 2 sprigs fresh thyme
Fettucine Alfredo
- 2 cups heavy cream
- 12 oz shredded parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- pinch of nutmeg
- 1 garlic clove, minced
- fettucine, cooked according to package directions and drained
Instructions
Morel Mushrooms
- Heat a large skillet over medium heat and add butter. Allow the butter to melt.
- Once the butter has melted add the remaining ingredients. Toss and continue to cook until the mushrooms are tender, about 5 minutes.
Fettucine Alfred
- Cook the pasta according to the package directions for al dente and drain.
- Add all of the ingredients except for the pasta to a saucepan over medium low heat.
- Stir until the cheese has completely melted and the sauce has slightly thickened.
- Add in the cooked pasta and toss to combine.
- To plate, add the fettucine alfredo to plates and top with the morel mushrooms. Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!