Fettuccine with Mushroom and Mushroom Sauce

Fettuccine with Mushroom and Mushroom Sauce. I would like to share a quick way to cook Fettuccine with Mushroom and Mushroom Sauce using Campbell’s Condense Cream of Mushroom Soup in cans. I have used Campbell’s Condense Cream of Mushroom Soup on my other similar recipes. Using this canned mushroom soup will cut all the time of preparing a mushroom sauce from the scratch. It is very convenient especially if you want a quick way to cook a mushroom sauce base dish.

Here is the recipe of my Fettuccine with Mushroom and Mushroom Sauce, using Campbell’s Condense Cream of Mushroom Soup in cans, try it.

Ingredients:

500 grams fettuccine cooked as per package directions
150 grams fresh button mushrooms, sliced
150 grams fresh oyster mushrooms, coarsely shredded
150 grams fresh shimeji mushrooms, loosen from cluster
2 big cans Campbell’s Condense Cream of Mushroom Soup
1/2 head garlic chopped
1 medium size onion, chopped
2-3 tbsp. parsley flakes
1/2 block cheddar cheese, grated
fried chopped garlic
parmesan cheese
salt and pepper
chili flakes
olive oil

Cooking procedure:

In a large deep frying pan heat olive oil, add in garlic and onion and stir cook until fragrant. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the parsley salt and pepper to taste and continue to stir cook for 2 to 3 minutes until the mushroom start to render its juices. Add in the Campbell’s Condense Cream of Mushroom Soup, about 1 cup of water and the cheddar cheese, stirring occasionally cook for another 5 to 8 minutes and until the sauce is smoothly blended. Toss in the cooked spaghetti and continue to cook for 2 to 3 minutes. Serve with cheddar cheese, fried garlic and chili flake garnish.

See other similar pasta recipes:

Mushroom with Dried Fish Fettuccine Carbonara
Pinoy Carbonara, Carbonara Pinoy Style
Tuna Carbonara
Pinoy Seafood Carbonara
Asparagus and Mushroom Spaghetti in White Sauce
Spaghetti with Clam and Shrimp in White Sauce
Spaghetti with Halaan