Delicious complete and vegetarian dish that I often make Fettuccini with cream mushroom and parmesan sauce, a revisited recipe of the famous Fettucine Alfredo , a dish very popular with Americans. Easy and quick to make (30 minutes) composed only of pasta, mushrooms, cream and cheese. This kind of dish is unanimous at home except for Layla who doesn’t really like creamy sauces , so I try to reserve a plate of pasta by preparing a quick tomato sauce for her.
Fettuccine is nothing but pasta similar to tagliatelle but a little narrower in the shape of long ribbons and dishes, moreover the word fettuccine means in Italian small ribbons, this pasta is very popular in Roman and Tuscan cuisine. It is with this variety of dough that the bolognese sauce al ragù is used. They are found in the form of a nest or long, fresh or dried. They are usually served with a creamy sauce or tomato sauce with or without meat, vegetables, shellfish, etc.
In the United States there is a popular dish which is the fettuccine alfredo that I offered to you on the blog years ago when I started, we love this dish at home it is based on a creamy sauce so-called alfredo sauce that is served either plain with fettuccine pasta or with chicken or shrimp. You can find my alfredo sauce recipe on my blog.
This dish of fettuccine with mushrooms is ideal at this time of the year with the different varieties of mushrooms on the stalls you will enjoy yourself and if the children do not like Twitter mushrooms, just replace them with prawns or vegetables for a vegetarian version.
On weekends I don’t have much time to do the shopping so I prepare an empty-fridge dinner and I always have a stock of pasta, last week I bought mushrooms to prepare a stew of beef that I wanted to serve with the pasta but unfortunately I forgot the carrots in my list so I turned to an easy and quick dish with these Fettuccine with mushrooms whose sauce can be made in advance and reheated at the last minute. I advise you to incorporate the pasta when serving so that it does not absorb all the sauce.
Can we make this sauce without whole liquid cream?
If you don’t have any more liquid cream in your fridge, don’t panic, this recipe can be made with milk, butter and cheese.
2 tablespoons flour
375 ml milk
60 g grated parmesan
Just brown the mushrooms and garlic in oil, add the flour, mix and add half the milk, making a roux and add the rest of the milk. Cook over medium heat for a few minutes before incorporating the cheese. Heat the olive oil in a heavy bottomed saucepan, add the mushrooms, salt and pepper. Add the paprika and basil and sauté for about 8 to 10 minutes or until the liquid has evaporated.
- Add the minced garlic and sauté for 1 to 2 minutes.
- Pour in the liquid cream followed by the Parmesan cheese, mix and allow to thicken slowly.
- Adjust seasoning and sprinkle with green onion if desired and a few sprigs of fresh thyme.
- Meanwhile, bring the lightly salted water to a boil in a large pot.
- Add the fettuccine and cook for about 8 to 10 minutes if you like aldente pasta. Drain and set aside until the mushroom sauce is cooked.
- Stir the fettuccine into the mushroom sauce.
- Serve immediately sprinkled with grated cheese.