The mushrooms were delicious in this fabulous creamy sauce, just amazing, creamy alfredo with lots of mushrooms and the fettuccine pasta so tender.
This is not a dieter's dish.
The little pink color in this dish was added tomato paste, which was a perfect addition to the color and taste of this dish. Served with plenty of long shreds on top of grating cheese, lots of garlic toast and antipasto salad will be a perfect meal!
2 fresh shiitake mushrooms, stemmed and sliced
1 large portobello mushrooms, sliced
2 clove finely minced garlic
1/4 cup extra virgin olive oil
3 tablespoon unsalted butter
3 tablespoons pecorino romano cheese grated in long shreds more for garnish
1 cup heavy cream
2 tablespoons cream cheese
1 tablespoon of tomato paste
freshly ground pepper
12 ounces dry or (fresh preferred) fettuccine pasta
Cook the pasta according to package directions.
Meanwhile, saute mushrooms in butter for (around 5 minutes) add garlic after three minutes in olive oil over low heat. Mix in tomato paste, butter, heavy cream, cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
Drain pasta. Pour sauce over pasta, and toss with cheese to coat. Serve with freshly cracked black pepper and more grating cheese.
