Mushroom Alfredo Recipe is a pasta dish with a rich, creamy sauce made from butter, cream, and Parmesan cheese, combined with sauteed mushrooms.
This dish tastes incredibly rich and satisfying. I made this Mushroom Alfredo Recipe because I saw it prepared in a cooking show, and the visuals inspired me.
The creamy sauce blending with sauteed mushrooms looked delicious. I will now show up and explain step by step how to make this comforting and flavourful Mushroom Alfredo Recipe at home.
Why We Love This Mushroom Alfredo Recipe?
We love this Mushroom Alfredo Recipe because the flavour are rich, creamy, and comforting. The mushrooms bring a deep, earthy taste that pairs beautifully with the smooth Alfredo sauce.
The garlic and Parmesan cheese add a bold, savoy touch that enhances every bite. This dish satisfies both pasta cravings and the desire for something homemade and hearty.
Easy to prepare and deeply flavourful, this recipe quickly becomes a favourite at the table for anyone who tries it.
How To Prepare Mushroom Alfredo Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Italian-Inspired
Yield: Serves 4
Kitchen Utensils
- Large pot (for boiling pasta)
- Large skillet or saute pan
- Wooden spoon or silicone spatula
- Garlic grater or press
- Cheese grater
- Colander (for draining pasta)
- Knife and cutting board
Ingredients
- 1 lb (450 g) mushrooms – white button, cremini, or portobello, cleaned and thinly sliced
- 12 oz (340 g) fettuccine – or any pasta of your choice (penne, linguine, etc.)
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves garlic finely minced or grated
- ½ tsp salt and plus freshly ground black pepper, to taste
- 1 cup heavy cream or plant-based cream for a dairy-free version
- 1 pinch grated nutmeg or lemon zest
- ½ cup grated Parmesan cheese or vegan alternative
- 1 tbsp chopped fresh parsley for garnish
Instructions
1. Start By Cooking The Pasta:
Bring a big pot of salted water to a boil. Drop in the fettuccine and cook it according to the package instructions until it’s just tender al dente. Before draining, scoop out about half a cup of the cooking water and set it aside (you might need it later). Then drain the pasta and keep it off to the side.
2. Saute The Mushrooms:
While the pasta’s cooking, heat some olive oil in a large pan over medium heat. Add the sliced mushrooms, season them with a bit of salt and pepper, and let them cook for about 8 to 10 minutes. Stir every now and then you want them to release their moisture and turn a nice golden brown.
3. Add The Butter And Garlic:
Turn the heat down a bit to medium low. Add in the butter and minced garlic. Cook for a minute or two, just until the garlic smells amazing don’t let it brown.
4. Make The Sauce:
Pour in the heavy cream and give everything a good stir. Let it simmer gently for a few minutes so it can start to thicken up. Stir in the grated Parmesan and, if you like, a tiny pinch of nutmeg or a bit of lemon zest for extra flavour. Keep stirring until the cheese is melted and the sauce is smooth and creamy.
5. Bring It All Together:
Add the cooked pasta into the pan with the sauce. Toss everything together so the noodles are well coated. If the sauce seems a little thick, add a splash of the reserved pasta water to loosen it up.
6. Finish And Serve:
Taste it add more salt or pepper if it needs it. Just before serving, sprinkle with fresh chopped parsley for a nice pop of color and freshness.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 14 g |
| Carbohydrates | 55 g |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Cholesterol | 75 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 350 mg |
Mushroom Alfredo Recipe
The main speciality of this Mushroom Alfredo Recipe lies in its rich, creamy texture combined with the deep, savoury flavour of sauteed mushrooms.
Unlike traditional Alfredo, it introduces umami rich mushrooms that elevate the sauce, making it heartier and more flavourful.
With simple ingredients and quick preparation, it’s perfect for both busy weeknights and elegant dinners. The optional touch of nutmeg or lemon zest adds a subtle twist, while fresh parsley brightens the dish, creating a balanced and satisfying meal.
Healthy Nutrition Benefits
➤ Mushrooms provide a rich source of antioxidants that support the immune system and reduce inflammation.
➤ The dish contains B vitamins from mushrooms, which help boost energy and improve brain function.
➤ Parmesan cheese contributes calcium and protein, essential for strong bones and muscle maintenance.
➤ Using olive oil adds healthy monounsaturated fats that promote heart health.
➤ Fresh parsley offers vitamin C and antioxidants, aiding in digestion and overall wellness.
Pro Tips And Tricks
➢ Use a mix of mushroom varieties like cremini and portobello to add depth and richness to the sauce.
➢ Toast the mushrooms well before adding garlic to develop a deep, caramelized flavor.
➢ Reserve some pasta water to adjust the sauce consistency without thinning the flavor.
➢ Grate fresh Parmesan cheese instead of using pre-grated for a smoother, creamier sauce.
➢ Finish with a pinch of nutmeg to subtly enhance the creaminess and balance the flavors.
Serving Suggestions
Serve Mushroom Alfredo Recipe alongside a fresh green salad to add a crisp contrast. Pair it with garlic bread to soak up the creamy sauce. Add steamed or roasted vegetables on the side for extra nutrients.
Garnish with extra parsley or grated Parmesan for enhanced flavour. Enjoy it with a glass of white wine to complement the richness of the dish.
How To Store The Finished Mushroom Alfredo Recipe?
Store leftover Mushroom Alfredo Recipe in an airtight container to maintain freshness. Allow the dish to cool completely before refrigerating to prevent moisture buildup.
Keep it refrigerated for up to three days. When reheating, gently warm on the stove over low heat, adding a splash of cream or milk to restore creaminess and prevent drying out.
Avoid overheating to preserve the texture of the mushrooms and sauce. For longer storage, freeze the pasta in a freezer-safe container for up to two months.
Frequently Asked Questions
Can I Use Other Types Of Pasta Instead Of Fettuccine?
Yes, any pasta like penne, linguine, or spaghetti works well.
Is It Possible To Make This Recipe Dairy-Free?
Yes, use plant-based cream and vegan Parmesan alternatives.
Can I Add Other Vegetables To This Recipe?
Absolutely, spinach, peas, or bell peppers make great additions.
What Kind Of Mushrooms Are Best For This Dish?
Cremini, white button, or portobello mushrooms work best.
How Do I Prevent The Sauce From Becoming Too Thick?
Add reserved pasta water gradually to loosen the sauce as needed.
Conclusion
I’m so glad to share this easy and delicious Mushroom Alfredo Recipe with you! It was a joy to make and an even bigger success to enjoy.
I truly hope you’re inspired to try it yourself it’s simple, creamy, and packed with flavour. Give it a go soon, and don’t forget to let me know how delicious it turns out for you. I’m sure you’ll love every bite!
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Mushroom Alfredo Recipe
Equipment
- Large pot (for boiling pasta)
- Large skillet or saute pan
- Wooden spoon or silicone spatula
- Garlic grater or press
- Cheese grater
- Colander (for draining pasta)
- Knife and cutting board
Ingredients
- 1 lb 450 g mushrooms – white button, cremini, or portobello, cleaned and thinly sliced
- 12 oz 340 g fettuccine – or any pasta of your choice (penne, linguine, etc.)
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves garlic finely minced or grated
- ½ tsp salt and plus freshly ground black pepper to taste
- 1 cup heavy cream or plant-based cream for a dairy-free version
- 1 pinch grated nutmeg or lemon zest
- ½ cup grated Parmesan cheese or vegan alternative
- 1 tbsp chopped fresh parsley for garnish
Instructions
Start By Cooking The Pasta:
- Bring a big pot of salted water to a boil. Drop in the fettuccine and cook it according to the package instructions until it’s just tender al dente. Before draining, scoop out about half a cup of the cooking water and set it aside (you might need it later). Then drain the pasta and keep it off to the side.
Saute The Mushrooms:
- While the pasta’s cooking, heat some olive oil in a large pan over medium heat. Add the sliced mushrooms, season them with a bit of salt and pepper, and let them cook for about 8 to 10 minutes. Stir every now and then you want them to release their moisture and turn a nice golden brown.
Add The Butter And Garlic:
- Turn the heat down a bit to medium low. Add in the butter and minced garlic. Cook for a minute or two, just until the garlic smells amazing don’t let it brown.
Make The Sauce:
- Pour in the heavy cream and give everything a good stir. Let it simmer gently for a few minutes so it can start to thicken up. Stir in the grated Parmesan and, if you like, a tiny pinch of nutmeg or a bit of lemon zest for extra flavour. Keep stirring until the cheese is melted and the sauce is smooth and creamy.
Bring It All Together:
- Add the cooked pasta into the pan with the sauce. Toss everything together so the noodles are well coated. If the sauce seems a little thick, add a splash of the reserved pasta water to loosen it up.
Finish And Serve:
- Taste it add more salt or pepper if it needs it. Just before serving, sprinkle with fresh chopped parsley for a nice pop of color and freshness.
Notes
Nutrition Facts
Calories: 520 kcal | Protein: 14 g | Carbohydrates: 55 g | Fat: 28 g | Saturated Fat: 15 g | Cholesterol: 75 mg | Fiber: 3 g | Sugar: 3 g | Sodium: 350 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”