Mushroom Alfredo Recipe
Mushroom Alfredo Recipe combines sauteed mushrooms and creamy Alfredo sauce served over pasta. The rich sauce includes butter, garlic, heavy cream, and Parmesan cheese, creating a smooth, flavorful dish. This recipe offers a comforting and satisfying meal that highlights the earthy taste of mushrooms alongside a creamy texture.
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.