Infuse a smoky flavor into your dish by adding dried shitakes.
Fettuccine noodles pair nicely with creamy sauces because the flat, broad noodles capture flavor. You may not have time to prepare complicated cheese sauces as famous chefs do. Prepare a delicious sauce using canned cream of mushroom soup as a base. Canned soup makes preparing a satisfying meal easy, even for a novice cook. Keep cans of mushroom soup on hand as a "go-to" staple for whipping up this delicious dish.
Instructions
1. Add 3/4 lb of fettuccine to a large pot of salted, boiling water. Set a timer for 8 minutes. Melt 2 tbsp of butter with 2 tbsp of olive oil in a nonstick pan on a low heat. After melting the butter and mixing it with the olive oil, turn the heat to medium.
2. Pour 1 can of cream of mushroom soup into the skillet. Stir together the cream of mushroom soup and the butter/olive oil mixture using your wooden spoon. Pour in 3/4 cup of heavy cream and whisk the soup and cream together. Turn the heat down to low. Continue to whisk until the mixture becomes smooth and creamy.
3. Drain the fettuccine in a colander, but do not rinse. Transfer the cooked fettuccine to a large serving bowl or tray. Top the pasta off with the soup/cream mixture. Add dried or fresh parsley to the top.
Tags: cream mushroom, cream mushroom soup, fettuccine large, mushroom soup, mushroom soup, soup cream
