Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, fettuccine alfredo with mushrooms. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Fettuccine Alfredo with Mushrooms is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Fettuccine Alfredo with Mushrooms is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook fettuccine alfredo with mushrooms using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Fettuccine Alfredo with Mushrooms:

1. Make ready Mushrooms
2. Take olive oil
3. Get small pack white or brown button mushrooms
4. Make ready garlic (minced)
5. Take shallots (minced)
6. Get dried herb de Provence
7. Prepare or 2 pinches of kosher salt
8. Get mixed peppercorn (ground)
9. Take Pasta
10. Get fettuccine (dried)
11. Take medium pot water
12. Make ready salt
13. Take Alfredo Sauce
14. Take unsalted butter
15. Take parmegiano regiano (finely grated)
16. Prepare pasta water

Instructions to make Fettuccine Alfredo with Mushrooms:

1. Heat up a pan on high heat and add 1 tbsp olive oil. Wait for oil to shine and shimmer.
2. Add mushrooms and saute on high heat for about 5 to 7 minutes to release it's water. Leave and toss every 60 seconds to get color. Increase heat if released water is not evaporating instantly.
3. Once mushrooms start to shrink, lower heat to medium and add minced shallots. Add a tbsp more oil if the pan seems too dry.
4. Saute shallots until translucent, then add minced garlic and herbs. Season to taste with kosher salt and ground mixed peppercorns.
5. Saute and toss for about 60 seconds and set pan aside.
6. Start cooking the pasta. You can do this concurrently with mushrooms if the dried pasta takes roughly the same time (~10 mins). Add water and 2 tsp salt into a medium pot and set to high heat.
7. Once it starts to boil, add in pasta and cook based on packaging. Do not undercook as the finishing steps later are off the heat.
8. While waiting for pasta to cook, add 2 tbsp butter and half (2 tbsp) of the finely grated parmegiano regiano into the pan of mushrooms.
9. Once pasta is done, taste a strand to make sure it's al dente. Use tongs to lift pasta and immediately transfer to pan of mushrooms. Do not strain or lift pasta up to drain before transfer.
10. Add the remaining half (2 tbsp) of parmegiano regiano and mix. If it seems too dry, add 2 to 4 tbsp pasta water or more.
11. Transfer to dish and serve.

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