FETTUCCINE PASTA MUSHROOM SAUCE RECIPE │ How to Make Pinoy Fettuccine using Cream of Mushroom Soup


FETTUCCINE PASTA MUSHROOM SAUCE RECIPE │ How to Make Pinoy Fettuccine using Cream of Mushroom Soup

How to Cook Pinoy Style Fettuccine Pasta using Cream of Mushroom Soup

This fettuccine with mushroom sauce is cooked with ingredients that are available locally.

I used canned button mushrooms and canned straw mushrooms for the mushroom ingredients for the sauce.

Fresh or other kinds of mushrooms may be used, but I opted to canned mushrooms, for it is way cheaper.

I have also used locally available, Cream of Mushroom Soup dry mix as a base for the sauce instead of the canned cream of mushroom soup.

I also added some fresh basil leaves since fresh basils are available in local supermarkets, but this is optional if you do not like the strong aroma of basil.

Ingredients

2 500 grams. fettuccine pasta
1 425 grams can whole straw mushrooms, sliced
1 192 grams can whole button mushrooms, cut in half
1 284 grams can sliced button mushrooms
1 small sized red bell pepper, cut into strips
2 cream of mushroom soup dry mix
2 250 ml pack fresh milk
1 100 grams block butter
1 160 grams block cheddar cheese, grated
1 1/2 whole garlic, chopped
2 medium sized onions chopped
1 tsp. dried basil flakes
1 tsp. Italian seasoning
1 tbsp. dried parsley flakes
1 tsp. powdered white pepper
basil leaves, chopped, optional
chili flakes
olive oil
salt
cooking oil


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