MUSHROOM TORTELLINI ALFREDO
Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
- Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g
MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
MUSHROOM ALFREDO
Make and share this Mushroom Alfredo recipe from Food.com.
Provided by Frank Butcher
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine soup, milk, red pepper, cheese, garlic and parsley.
- Bring to boil at medium heat, stirring often.
- reduce heat and simmer for 5 mins.
- Pour sauce over noodles and sprinkle with pepper and additional cheese if desired.
- Notes: This is a quick-to-fix meal (takes longer to cook the fettuccine than the sauce), that will become a favourite. I usually increase the garlic to 2 plus cloves (the larger the better - but I am a garlic freak !).
Nutrition Facts : Calories 117.9, Fat 7.5, SaturatedFat 2.8, Cholesterol 9.8, Sodium 603.9, Carbohydrate 8.3, Fiber 0.5, Sugar 2, Protein 4.9
DELICIOUS MUSHROOM ALFREDO
I looked everywhere for a good mushroom alfredo. I used to saute the mushrooms and add them in, but they just weren't as good as I hoped. After some experimentation I came up with this recipe for my Mother-in-Law's birthday party and it was unbelievable. Everyone loved it! I served it over tortellini, but generally I'll just serve it over wheat pasta noodles.
Provided by DomDem
Categories Very Low Carbs
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter in medium saucepan over medium/low heat.
- Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
- Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
- Stir often.
- Begin your noodles or tortellini at this point so everything will be done at the same time.
- Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
- When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.
Nutrition Facts : Calories 783, Fat 80.7, SaturatedFat 50.2, Cholesterol 280.1, Sodium 309.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.2, Protein 11.4
SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell's® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley
Provided by Campbell's
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1323 calories, Carbohydrate 114 grams, Fat 81 grams, Fiber 3 grams, Protein 23 grams, Sugar 18 grams
MUSHROOM SHRIMP ALFREDO PASTA
I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.
Provided by Ailea Clarkson
Categories Main Dish Recipes Pasta Shrimp
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g
MUSHROOM FETTUCCINE ALFREDO
I saw this recipe recently in a NJ newspaper and just had to try it. Thought it was better than the fettuccine in most NYC restaurants. If you like mushrooms and alfredo sauce, this is for you!
Provided by Diamond Joe
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
- Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
- Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
- Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
- Serve over fettuccine that is cooked al dente.
- NOTE- This recipe can easily be halved for a quick romantic dinner for 2!
Nutrition Facts : Calories 933.1, Fat 77.1, SaturatedFat 44.4, Cholesterol 237.6, Sodium 1412, Carbohydrate 23, Fiber 1.8, Sugar 7.3, Protein 26.7
ALFREDO SAUCE WITH MUSHROOMS
This is a great alternative to Olive Garden's alfredo sauce. Since conjuring this recipe, my boyfriend and I have sat out the Italian restaurants and just had our own.
Provided by aaliyah105
Categories Sauces
Time 25m
Yield 3-4 plates, 3-4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 786, Fat 66.1, SaturatedFat 39.3, Cholesterol 191.9, Sodium 263.4, Carbohydrate 12.2, Fiber 0.3, Sugar 2.3, Protein 3.5
QUICK AND EASY MUSHROOM ALFREDO SAUCE
This is by no means healthy, but it sure is yummy. Also very simple to make! It is very easy to personalize ingredients also... sometimes we add ground italian sausage, green pepper, onions, or mushroom.
Provided by amela02
Categories One Dish Meal
Time 25m
Yield 5 cups sauce, 5 serving(s)
Number Of Ingredients 6
Steps:
- If you choose to add meat or vegetables to your sauce, cook them first in a skillet and season to taste.
- Add all ingredients to the same skillet and heat until combined, stirring frequently.
- Serve over your choice of pasta and enjoy!
Nutrition Facts : Calories 365.4, Fat 29.8, SaturatedFat 15.4, Cholesterol 79.7, Sodium 1065.8, Carbohydrate 12.6, Fiber 0.1, Sugar 3.1, Protein 12.8
SHRIMP MUSHROOM ALFREDO
Make and share this Shrimp Mushroom Alfredo recipe from Food.com.
Provided by tereez
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Alfredo following packet instructions. I used Simply Organic Alfredo. Warm the milk and butter, when the butter melts, add the packet. Let warm over medium heat for 5 minutes and then add the 1/4 cup parmesan. Mix well, then turn off heat and let sit aside.
- In skillet, heat the tablespoons of butter and olive oil over medium heat. Add minced garlic and saute for @ 2 minutes. Next, add the mushrooms and saute until soft and tender. Add the shrimp and saute until heated through. Reduce heat to simmer and add the alfredo sauce. Mix well and let simmer, stirring often.
- Cook noodles according to package directions.
- Drain.
- Serve the shrimp/mushroom alfredo over noodles and enjoy.
Nutrition Facts : Calories 258.8, Fat 16.8, SaturatedFat 8.3, Cholesterol 156.9, Sodium 743.4, Carbohydrate 7.8, Fiber 0.5, Sugar 0.8, Protein 19.2
CHICKEN & MUSHROOM ALFREDO
Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.
Nutrition Facts :
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- 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.
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