Mushroom Alfredo Fettucine Pasta
Prep Time: 10 - 15 mins | Cooking Time: 30 - 40 mins
Ingredients
| Olive Oil | 1 tbs |
| OO Sun-Dried Oyster Mushrooms | 175 gms |
| Freshly chopped minced garlic | 2 |
| Fettuccine | As per Taste |
Alfredo Sauce
| Butter | ½ Cup |
| Heavy Cream | 1 Cup |
| Garlic Crushed | 1 Clove |
| Parmesan cheese freshly grated | ½ Cup |
| Fresh Parsley chopped | ½ Cup |
| Fresh Basil leaves or Parsley | Chopped |
| Parmesan cheese | Grated |
| Coriander for toppings | Chopped |
Method
Boil pasta in salted water until al dente, or according to packet instructions.
Rinse the sun-dried oyster mushrooms under cold water to remove debris. Once cleaned, place them in a bowl. Add boiling water and let the mushrooms soak for 15-20 to bloom.
Slice mushrooms thinly, and add chopped garlic.
Add sliced mushrooms to the skillet with a little bit of olive oil. Saute for 3-4 minutes and add some chopped garlic and sauté until mushrooms are completely cooked. This sauteeing will help bring out more flavour.
Melt butter in a medium saucepan over medium-low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
After you’ve sautéed mushrooms, add hot boiled fettuccine, alfredo sauce, and chopped basil leaves.
Finish with the last touch of chopped basil leaves of parsley, and a sprinkle of grated parmesan cheese on top. Hot, steamy, creamy and delicious pasta is ready.