Creamy Mushroom Salmon Fettuccine

Malky and Yossi Levine Malky and Yossi Levine
Leave a review

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.

30m 6
Easy Pescatarian Dairy

Contains: Gluten, Dairy, Wheat

Directions

Prepare the Fettuccine

  1. Cook the pasta in a large pot of salted boiling water, according to package instructions.

  2. Melt the garlic butter in a saucepan, and sauté the mushrooms for five minutes on a low flame.

  3. Add the milk, heavy cream, sugar and salt, bring to a boil and cook for 10 minutes.

  4. Close the flame, add the sour cream, and stir until fully incorporated.

  5. Pour the sauce over the drained pasta and toss to combine.

Sear the Salmon

  1. Melt the garlic butter in a skillet.

  2. Lay the salmon strips onto the skillet and sprinkle with salt. Saute the salmon strips for two to three minutes on each side.

Assemble and Serve

  1. Top the pasta with seared salmon. Serve warm.

Suggested Recipes

Explore

creamy fettucine fish garlic butter Malky and Yossi Levine Mehadrin mouthwatering mushrooms noodles pasta salmon Shavuos
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments