Alfredo Linguine With Mushrooms Recipes

MUSHROOM ALFREDO PASTA

Steps:

• In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
• As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
• Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
• Serve immediately. Garnish with parsley or chives if desired.

ALFREDO LINGUINE WITH MUSHROOMS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 to 8 min. or until mushrooms are lightly browned and release most of their liquid, stirring frequently. Stir in pasta sauce; simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Drain pasta. Serve topped with pasta sauce mixture.

LINGUINE WITH WILD MUSHROOM ALFREDO

Steps:

• Cook linguine in 3 qts.
• boiling water until al dente, about 8-10 minutes.
• Drain.
• In another large saucepan, heat the oil and wine over medium high heat.
• Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
• Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
• Combine cornstarch and water until smooth.
• Stir into the mushroom sauce and return to a gentle simmer.
• Fold in the cooked linguine.
• Cook for about 1 minute more over low heat, stirring frequently.
• Transfer to warm serving plates and serve immediately.

LINGUINE WITH MUSHROOMS & HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
• In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

ALFREDO SAUCE WITH MUSHROOMS

Steps:

• Saute the mushrooms with enough olive oil to coat the bottom of the skillet.
• Once the mushrooms are sauteed, set aside.
• In a 4-quart saucepan, melt the butter on medium-low to medium heat.
• After butter is melted, pour the cream (or half-half) and stir.
• Add the cooking wine, the cornstarch, and the cheeses. Continue to stir.
• While stirring the sauce, add the Italian seasoning and garlic powder. Let sauce cook for 5-10 minutes.
• When sauce is almost ready, add the sauteed mushrooms.
• Reduce heat to low/simmer for a couple of minutes. Make sure to stir so there is no sticking.
• After stirring, enjoy!

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
• In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
• Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
• Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
• Remove from the oven and stir in the parsley and some of the crispy mushrooms.
• Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
• Enjoy!

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

MUSHROOM CHICKEN ALFREDO

Steps:

• In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

LINGUINE ALFREDO RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
• Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
• Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
• Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
• Remove the pan from the heat, top with parsley, and serve immediately.
• Enjoy!