Here’s my quick version Fettuccine Alfredo, which isn’t all that traditional but is creamy and delicious. Most American Alfredo recipes (like Joy of Cooking, which is amazing) use twice as much butter and cream—a treat for special occasions like an intense snowstorm; this version is good for whenever.
We’re so fortunate to have SporeAttic here in Bozeman growing beautiful mushrooms like this Lion’s Mane.
Lion's Mane Fettuccine Alfredo
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces Lion's Mane mushrooms, torn into pieces SporeAttic
- 1 or 2 branches thyme, leaves stripped optional
- 2 cloves garlic, minced and mashed with a couple pinches of Kosher salt
- freshly ground black pepper
- 2 cups vegetable broth made from Edward & Sons Low Sodium Garden Veggie Bouillon or Swanson's low-sodium chicken broth
- 9 ounces fresh pasta
- ½ cup heavy cream
- ½ cup grated Parmesan use a microplane grater for fluffy results
Instructions
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Melt the butter over medium heat in a wide skillet. Add the mushrooms and cook until the mushrooms begin to brown and caramelize.
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Add garlic, optional thyme, and a few twists of black pepper. Cook a minute.
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Add the broth, turn up the heat, and bring to a boil. Add the fresh pasta and using tongs, stir and lift to cook the pasta, about 5 minutes. There should be a little saucy liquid left in the bottom of the skillet, if not add additional broth or water.
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Add the heavy cream and stir to combine. Simmer a minute or two to thicken the sauce. Turn off the heat, add Parmesan, and toss with tongs until melted into the sauce.
