Easy Creamy Mushroom Fettuccine
Discover this creamy mushroom fettuccine, a comforting and elegant dish that combines the sweetness of golden mushrooms with a creamy parmesan sauce. Simple and quick to prepare, this recipe will delight lovers of Italian cuisine. Al dente fettuccine are mixed with a sauce made from mushrooms sautéed in butter and olive oil, then coated with cream and parmesan. Fresh parsley adds a touch of freshness. In less than 30 minutes, you'll have a savory and indulgent dish, perfect for a family dinner or with friends.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Bring a large pot of salted water to a boil. Cook the fettuccine al dente according to package (8-10 min). Drain, reserving a ladle of cooking water.
- 2
In a large pan, heat butter and oil over medium-high heat. Add the sliced onion and sweat for 3 min. Add the sliced mushrooms and let them brown for 6-7 min without stirring too much.
- 3
Reduce heat to medium. Add chopped garlic, salt, and pepper. Stir for 1 min until garlic is fragrant.
- 4
Pour in the heavy cream. Bring to a simmer and let it cook over low heat for 4-5 min until slightly thickened. Add the grated parmesan and stir until completely melted.
- 5
Add the drained pasta to the sauce. Mix vigorously to coat. If needed, add a bit of reserved cooking water to adjust consistency. Heat for 1 min.
- 6
Off the heat, stir in half of the chopped parsley. Serve immediately, sprinkled with the remaining parsley.
- Pasta cooking water, rich in starch, is a natural thickener. Always reserve some before draining.
- For well-browned mushrooms, don't overcrowd the pan and space out the stirring.
- Grate your own parmesan for better melting and a stronger flavor.
- Cook pasta al dente: it will finish cooking in the sauce and absorb the flavors.
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