Alfredo Linguine With Mushrooms Recipes

MUSHROOM ALFREDO PASTA

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.

ALFREDO LINGUINE WITH MUSHROOMS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 to 8 min. or until mushrooms are lightly browned and release most of their liquid, stirring frequently. Stir in pasta sauce; simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Drain pasta. Serve topped with pasta sauce mixture.

MUSHROOM CHICKEN ALFREDO

Steps:

• In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

DELICIOUS MUSHROOM ALFREDO

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.

LINGUINE WITH WILD MUSHROOM ALFREDO

Steps:

• Cook linguine in 3 qts.
• boiling water until al dente, about 8-10 minutes.
• Drain.
• In another large saucepan, heat the oil and wine over medium high heat.
• Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
• Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
• Combine cornstarch and water until smooth.
• Stir into the mushroom sauce and return to a gentle simmer.
• Fold in the cooked linguine.
• Cook for about 1 minute more over low heat, stirring frequently.
• Transfer to warm serving plates and serve immediately.

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

MUSHROOM ALFREDO

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 !).

ALFREDO SAUCE WITH MUSHROOMS

Steps:

• Saute the mushrooms with enough olive oil to coat the bottom of the skillet.
• Once the mushrooms are sauteed, set aside.
• In a 4-quart saucepan, melt the butter on medium-low to medium heat.
• After butter is melted, pour the cream (or half-half) and stir.
• Add the cooking wine, the cornstarch, and the cheeses. Continue to stir.
• While stirring the sauce, add the Italian seasoning and garlic powder. Let sauce cook for 5-10 minutes.
• When sauce is almost ready, add the sauteed mushrooms.
• Reduce heat to low/simmer for a couple of minutes. Make sure to stir so there is no sticking.
• After stirring, enjoy!