Whenever I see portobello mushrooms on sale, I feel a need to buy them. I then need to figure out what to make with them. When tomatoes are in season, I have my go to recipe, but I had some mushrooms on hand and the tomatoes didn’t look juicy or sweet enough. I started searching online for some different options and came across this recipe. It had pasta, which was a plus, along with cream and cheese… an even bigger plus!
Freshly shredded Parmesan cheese is a must, otherwise the cheese will not melt properly. I learned this the hard way in multiple attempts to make fettuccine alfredo with pre-shredded Parmesan, and I always ended up with lumps of cheese disspersed in a slightly cheesy sauce. Portobello mushrooms have a very bold mushroom flavor. They meld wonderfully with this alfredo sauce, which helps to slightly diminish the strong flavor without washing it out, while the wine helps to add an additional layer of flavor.
1 pound fettuccine
6 ounces portobello mushrooms (2 mushroom caps)
¼ cup butter
3 garlic cloves, minced
½ cup dry white wine
1 cup whipping cream
1 cup milk
1 cup (4 ounces) freshly shredded Parmesan cheese
1 teaspoon coarsely ground pepper
½ teaspoon salt
2 tablespoons chopped fresh Italian flat-leaf parsley
Prepare pasta according to package directions; drain.
Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Rinse caps thoroughly; dry mushrooms then cut into ½-inch pieces.
Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Add wine and boil until most of the liquid has evaporated. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta.
Source: Adapted from Southern Living