Crawfish Porcini Fettuccini Alfredo

Classy Mudbugs, Mushrooms, Pasta, and Cream

Staff Writer | February 1, 2022
A delicious plate of Crawfish Porcini Fettuccini Alfredo, made from wild caught invasive crawfish, and foraged Porcinis.

We made a Crawfish Porcini Fettuccini Alfredo out of the unique ingredients the eastern sierra mountains have to offer. Our recipe makes use of fresh crawfish meat, and wild-harvested porcini mushrooms, but you could substitute another shellfish and any other varieties of mushrooms that are more available in your area. In addition to the ingredients for fresh pasta and alfredo sauce, you will want fresh parsley and cracked black pepper for garnishing.

While our version requires a significant amount of effort, from catching crawfish to cooking and peeling crawfish, harvesting mushrooms, and making pasta from scratch, the level of effort can be simplified by substitution and using already made pasta.

Preparation Time

~1 hour

Cooking Time

~30 minutes

Total Time

1.5 to 2 hours


4 to 8 servings

Fresh Pasta

Freshly Made Fettuccini Pasta

Freshly made fettuccini pasta ready to cook.


2 Cups All-Purpose Flour
3 Eggs
1 Tsp Extra Virgin Olive Oil
½ Tsp Sea Salt


  1. Make a well in a mound of flour on a clean countertop.
  2. Add eggs, EVOO, and salt to the well.
  3. Using a fork, slowly whisk wet ingredients. Try to maintain the integrity of the well. Slowly incorporate the flour until you have a shaggy dough.
  4. Knead the dough for 5 to 6 minutes
  5. Cover dough with a towel, let sit for 30 minutes.
  6. Roll out dough
  7. Let sit for 10 mintues
  8. Cut to desired pasta size
  9. Boil until cooked ~10 minutes

Porcini Mushrooms

Foraged Porcinis in a Lodge Cast Iron

Foraged wild Porcini mushrooms sauteing in a 12 inch Lodge cast iron, with a little butter.


¾ – 1 lb Porcini Mushrooms
3 tbsp butter


  1. Slice mushrooms into small pieces
  2. Sautee mushrooms until cooked, and soft
  3. Optionally increase heat and crisp outside of mushrooms for a stronger texture later.

Alfredo Sauce


½ cup butter
1 ½ cups cream
½ tsp Salt
¼ tsp black pepper
2 cups grated parmesan
2-3 tsp minced garlic
½ -¾ lbs. crawfish meat
Fresh Crawfish Meat

Fresh crawfish meat, ready to be mixed into an alfredo sauce.


  1. Simmer butter and cream for 2 minutes.
  2. Add salt, black pepper, and garlic.
  3. Simmer for another 2 to 3 minutes.
  4. While stirring constantly, add Parmesan cheese.
  5. Continue stirring for 5 to 6 minutes, or until sauce has slightly thickened.
  6. Pour sauce over pasta and mix until pasta is evenly coated.
  7. Add crawfish meat and porcini mushrooms, gently mix so that distribution is even.
  8. Serve Immediately.
  9. Garnish individual servings with chopped parsley and freshly cracked black pepper.


Garnish with parsley and fresh cracked black pepper, enjoy with a glass of great wine. We recommend a crisp dry white, something with good minerality, or a rosé.

Plate of Crawfish Porcini Fettuccini Alfredo

A fresh plate of Crawfish Porcini Fettuccini Alfredo, garnished with parsely and fresh cracked black pepper.

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Picking Mushrooms

Misidentification of a mushroom can lead to lethal consequences. Get a good book on the subject, and get a mentor who knows what to pick. Or raise your own known species at home. Getting started understanding the process is easiest with a grow your own mushroom kit.

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