FETTUCCINE WITH PORTABELLA- ALFREDO SAUCE
When one is just plain tired of chicken and/or meat this is simply divine. Credit goes to Linda King of Dunwoody, Ga. and was featured in Southern Living. This is also great for your Vegetarian guests.
Provided by JC in Texas
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions, drain.
- Remove brown gills from mushrooms and discard. Chop mushrooms.
- Melt butter in a large saucepan over medium heat add mushrooms and garlic, and saute 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 tablesspoons parsley. Serve over hot cooked pasta.
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Lateef Hizer
hizer-lateef@gmail.comThis dish was amazing! The sauce was so creamy and flavorful, and the mushrooms were cooked to perfection. The fettuccine was cooked perfectly al dente. I followed the recipe exactly and it turned out perfect. I will definitely be making this again!
Muhammad Anfal
muhammad@hotmail.co.ukThis was my first time making fettuccine Alfredo, and it turned out great! The sauce was very easy to make and had a lovely flavor. I used a little less butter than the recipe called for, and it was still plenty rich and creamy. I would definitely ma
Messiah
messiah@hotmail.comI made this dish last night and it was delicious! The sauce was so easy to make and had a lovely flavor. I used a little less butter than the recipe called for, and it was still plenty rich and creamy. I would definitely make this again.
Robyn McDaries
m56@aol.comThis dish was very good! The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. The fettuccine was cooked al dente. I followed the recipe exactly and it turned out great. I will definitely be making this again.
Janet Jabaty
jj71@gmail.comThis recipe was a disaster! The sauce was watery and bland, and the mushrooms were rubbery. The fettuccine was overcooked and mushy. I followed the recipe exactly, so I'm not sure what went wrong. I would not recommend this recipe.
Omari Fredrick
omarifredrick22@hotmail.frThis dish was amazing! The sauce was so creamy and flavorful, and the mushrooms were cooked to perfection. The fettuccine was cooked perfectly al dente. I followed the recipe exactly and it turned out perfect. I will definitely be making this again!
Rebecca Crockford
c@gmail.comI've made this recipe several times and it's always a hit! It's a great weeknight meal because it's quick and easy to make. I usually add some chopped spinach or kale to the sauce for extra nutrients. This is a great recipe for beginner cooks.
Karungi Recheal
recheal_karungi93@yahoo.comThis dish was a bit of a letdown. The sauce was bland and lacked flavor. The mushrooms were also tough and chewy. I followed the recipe exactly, so I'm not sure what went wrong. I wouldn't recommend this recipe.
shenika hughes
hughes.s54@gmail.comThis was my first time making fettuccine Alfredo, and it turned out great! The sauce was very easy to make and had a lovely flavor. I used a little less butter than the recipe called for, and it was still plenty rich and creamy. I would definitely ma
Salahuddein Salah
salahuddein.salah@yahoo.comI love this recipe! It's so easy to make and always turns out delicious. I usually add some extra garlic and Parmesan cheese to the sauce, and I sometimes use a different type of mushroom, like shiitake or oyster mushrooms. It's always a crowd-please
Usman Parhar
usmanparhar44@hotmail.frI made this dish last night and it was a hit with my family! The sauce was so smooth and creamy, and the mushrooms added a nice earthy flavor. The fettuccine was cooked perfectly al dente. I will definitely be making this again!
Siddharth Raut
r_siddharth12@yahoo.comThis fettuccine with portabella Alfredo sauce was an absolute delight! The sauce was rich, creamy, and flavorful, with a perfect balance of garlic, Parmesan cheese, and mushrooms. The fettuccine was cooked al dente and was the perfect canvas for the