Johnson Family Alfredo

Name: Johnson Family Alfredo
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 ounce dried morel mushrooms; 2 cups water, warm; 12-16 ounces dried fettuccine or 18 ounces fresh fettuccine; 1/2 cup butter; 5 cloves garlic, minced or grated; 2 cups heavy cream; 1 cup parmesan, freshly grated; 2 tablespoons fresh chives, chopped; 2 tablespoons fresh tarragon, chopped; 1 teaspoon fresh lemon zest; salt, to taste; pepper, to taste; crusty bread, optional, to taste, for serving

Vegetarian Gastro-Pub Stove-Top

Time: 50 minutes

Yield: 4 servings

About

The Johnson Family Alfredo is a little different from other families' since it uses mushrooms instead of meat as the main focus of the dish. But honestly, once you try it, you'll be amazed that people ever want to put chicken in their Alfredo dishes! The mushrooms are hearty and beefy, with a delicious golden sear that makes them irresistible. Of course, this Johnson Family Alfredo also has tender pasta, a creamy sauce, the delicate dance of herbs; all the favorites! This dish is often served with bread, because you'll need something to mop up all of that sauce!

Ingredients

1 ounce dried morel mushrooms
2 cups water, warm
12-16 ounces dried fettuccine or 18 ounces fresh fettuccine
1/2 cup butter
5 cloves garlic, minced or grated
2 cups heavy cream
1 cup parmesan, freshly grated
2 tablespoons fresh chives, chopped
2 tablespoons fresh tarragon, chopped
1 teaspoon fresh lemon zest
salt, to taste
pepper, to taste
crusty bread, optional, to taste, for serving

Directions

Step 1 -Place the dried mushrooms in a bowl and cover them with the warm water.

Step 2 -Let the mushrooms sit until rehydrated, about 20-30 minutes.

Step 3 -Drain the mushrooms, reserving the mushroom liquid.

Step 4 -Rinse the drained mushrooms and slice them in half.

Step 5 -Bring a pot of salted water to a boil.

Step 6 -Cook the pasta according to the package directions.

Step 7 -In a large skillet or saucepan over medium heat, melt the butter.

Step 8 -Add the mushrooms and cook until golden, about 4 minutes.

Step 9 -Add the garlic and cook, while stirring, until fragrant, about 30 seconds.

Step 10 -Pour in the reserved mushroom liquid and cook until it reduces to about 1/4 cup, about 5-10 minutes.

Step 11 -Add the heavy cream and stir to combine.

Step 12 -Allow the mixture to heat to almost a simmer.

Step 13 -Stir in the parmesan until it melts.

Step 14 -Let the mixture simmer until thickened, about 2-3 minutes. Do not let the mixture boil. If the sauce is ready before the pasta, keep it warm over low heat and stir it occasionally.

Step 15 -Turn the heat off from under the sauce.

Step 16 -Stir the chives, the tarragon, and the lemon zest into the sauce.

Step 17 -Taste the sauce for seasoning and add the salt and the pepper as needed.

Step 18 -Toss the sauce with the cooked pasta.

Step 19 -Serve with the crusty bread.

Explore More Favorites