Fettuccine Alfredo with Mushrooms brings together a blend of cheesy, creamy and earthy flavors. It’s a restaurant-worthy dish that you can make right at home.
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If you are a beginner or even an intermediate cook, it might not cross your mind to make alfredo sauce from scratch. For years it seemed just a little bit unattainable to me. Then one day I tried it and quickly said, “Oh. That was really easy.”
Every home cook should have a recipe for a quick weeknight dinner. It is certainly not only suitable for dining out!
The version I’m sharing today is spiced up with lots of fresh mushrooms. I like to use a mix of baby cremini and shiitake mushrooms, but you can really use any mushroom for this sauce. I would just avoid white button mushrooms as they don’t have much flavor when cooked.
When buying shiitake mushrooms, try to get mushrooms that are on the small side as they tend to be more tender. If you can only find larger ones, cut off any tough, woody stems.
Stack this sauce on top of your favorite fettuccine, spaghetti, or any other pasta you like. A great classic Italian dish awaits you.
Other creamy pastas you might like!
Fettuccine Alfredo with mushrooms
to do in advance: Cook sauce according to directions. Chill and store in the refrigerator for up to two days. To reheat, return to a medium saucepan along with 1/2 cup milk and heat gently over medium-low heat, stirring constantly.
ingredients
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8 ounces baby cremini mushrooms, sliced
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8 ounces small shiitake mushrooms, sliced
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1/4 cup butter
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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3 tablespoons all-purpose flour
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2 cups whole milk
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1 1/2 cups grated parmesan cheese
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1 pound fettuccine, spaghetti, or your favorite pasta
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1/4 cup chopped fresh parsley, for garnish
method
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Cooking mushrooms:
Melt the butter in a deep skillet over medium heat. Add the mushrooms and cook until they have drained and are soft, 6 to 8 minutes. Season with salt and pepper (try it!).
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Add flour:
Add the flour to the saucepan and stir to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look pretty dry. Cook for a minute and turn the heat to low.
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Make the sauce:
Slowly add the milk while stirring; the flour will dissolve in the milk. If clumps of flour form, break them up with the back of your spoon against the rim of the pan. Simmer for 1 to 2 minutes until sauce has thickened slightly, then add Parmesan cheese.
Reduce the heat, cover and keep warm for up to 10 minutes before serving. If the sauce thickens too much before serving, add a dash of milk to thin it again.
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Make the noodles:
Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
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Surcharge:
Divide the noodles among plates and garnish with a generous helping of sauce. Garnish with fresh parsley and serve.
