Fettuccine With Portobello-Alfredo Sauce

Fettuccine With Portobello-Alfredo Sauce

This is quick & easy and is oh so good!

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

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 with minced parsley.

One of my favorites!!! Very easy and very good! Thanks for the post!

You are welcome KW! My husband once told me that it was better than he would expect to be served in a fine restaurant.

Being Italian I was brought up on it! We had this the other day - using buccatini rigate - it has those little ridges on it that holds the sauce! Makes it even better!