Creamy Fettuccine Alfredo with Sautéed Mushrooms
A rich and comforting pasta dish featuring tender cremini mushrooms in a velvety cheese sauce made with American cheese, sour cream, and whole milk. The mushrooms are sautéed until golden and folded into a smooth roux-based sauce seasoned with garlic, black pepper, and a hint of nutmeg. This hearty meal works perfectly for family dinners or special occasions when you want something satisfying and indulgent. The sauce can be prepared ahead and combined with pasta just before serving.
Ingredients
- 2 tablespoons butter
- ¼ cup butter
- 1 pound cremini mushrooms, sliced
- 3 tablespoons Mishpacha Flour
- 2 cloves garlic, crushed
- 1 8-oz. container sour cream
- 2 cups whole milk
- 8 slices American cheese
- ½ teaspoon salt
- 1 teaspoon black pepper, freshly ground
- ground nutmeg(optional)
- 1 pound Tuscanini Fettuccine, prepared according to package instructions
Instructions
- 1
Melt two tablespoons butter in a pan and add the mushrooms, sautéing until softened, then set aside
- 2
Melt remaining butter in a saucepan and stir in the flour, mixing until browning and thickened
- 3
Add the garlic and cook for two minutes
- 4
Add the sour cream and mix well
- 5
Add the milk, American cheese, and seasoning, stirring until the cheese is melted
- 6
Remove pan from heat and add sautéed mushrooms, stirring to combine
- 7
Add the prepared fettuccine if serving immediately
Tips
Cook the mushrooms until they release their moisture and become golden for better flavor
Whisk the sauce constantly while adding milk to prevent lumps from forming
Remove from heat before adding the pasta to prevent the sauce from breaking
Good to Know
Refrigerate for up to 3 days in an airtight container
Sauce can be made up to 2 days ahead and reheated gently
Serve immediately while hot with freshly grated black pepper
Common Mistakes
Don't let the roux burn or the sauce will taste bitter
Add milk gradually to avoid lumps in the sauce
Substitutions
FAQ
Can I use fresh pasta instead of dried?
Yes, fresh pasta works well but reduce cooking time and watch carefully to avoid overcooking since it cooks much faster than dried pasta.
What if my sauce is too thick?
Add a splash of pasta cooking water or warm milk gradually while stirring until you reach the desired consistency.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of milk.