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A bestselling pasta dish in many dairy restaurants—for good reason. The addition of seared buttery salmon strips takes this Creamy Mushroom Salmon Fettuccine dish from classic to culinary. It boasts mouthwatering flavors that will make it the star of your Shavuos meal. This recipe is from the Mehadrin Shavuos Cookbook.
14 ounces fettuccine
4 ounces Mehadrin Garlic Butter
3 large portabella mushrooms, sliced
1 cup milk
1 cup heavy cream
1 teaspoon sugar
1 teaspoon salt
1 cup Mehadrin Sour Cream
2 slices salmon, cut into strips
2 to 3 tablespoons Mehadrin Garlic Butter
salt
Cook the pasta in a large pot of salted boiling water, according to package instructions.
Melt the garlic butter in a saucepan, and sauté the mushrooms for five minutes on a low flame.
Add the milk, heavy cream, sugar and salt, bring to a boil and cook for 10 minutes.
Close the flame, add the sour cream, and stir until fully incorporated.
Pour the sauce over the drained pasta and toss to combine.
Melt the garlic butter in a skillet.
Lay the salmon strips onto the skillet and sprinkle with salt. Saute the salmon strips for two to three minutes on each side.
Top the pasta with seared salmon. Serve warm.
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