Easy Creamy Mushroom Alfredo Recipe
This Easy Creamy Mushroom Alfredo Recipe features tender, golden brown portobello mushrooms nestled in a bed of perfectly cooked fettuccine.
Ingredients
- 2 tablespoons olive oil
- 10 oz baby portobello mushrooms sliced
- 1 lb fettuccine
- 4 tablespoons unsalted butter
- 1 ½ cups heavy whipping cream
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups grated parmesan cheese plus more for serving
- Fresh thyme for serving
Instructions
- Heat a large skillet over medium heat. Add olive oil and mushrooms and sauté for 8-10 minutes, until golden brown.
- Cook fettuccine in a large pot of salted, boiling water according to package directions.
- While pasta is cooking, add butter and heavy cream to the skillet. Allow butter to melt and simmer for 5 minutes on medium heat.
- Add minced garlic, salt, and black pepper to the skillet. Stir gently, then add parmesan cheese and whisk until melted.
- Add mushrooms and fettuccine to the pan and toss until combined. Top with fresh thyme and serve.
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