Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. It's a restaurant-worthy dish you can totally make at home.
Photography Credit:Nick Evans
If you’re a beginner cook, or even an intermediate one, it may not cross your mind to try making alfredo sauce from scratch. For me, it seemed just a tiny bit out of reach for years. Then one day, I gave it a try and quickly found myself saying, “Oh. That was really easy.”
Alfredo is one of the most underrated sauces—it’s made with just a few pantry staples, it’s always satisfying, and it’s surprisingly easy to make at home.
Every home cook should have a recipe at the ready for quick weeknight dinners. It’s certainly not just for restaurant dining!
The version I’m sharing today is jazzed up with loads 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’d only avoid white button mushrooms as they don’t have much flavor when they cook down.
When buying shiitake mushrooms, try to get mushrooms that are on the smaller side, as they tend to be more tender. If you can only find larger ones, trim off any hard, woody stems.
Pile this sauce on top of your favorite fettuccine, spaghetti, or any pasta you like. You’re in for a great classic Italian dish.
Other Creamy Pastas You Might Like!
- Classic Fettuccine Alfredo
- Spaghetti Pasta Carbonara
- Creamy Ziti Florentine
- Easy Make-Ahead Alfredo Sauce
Fettuccine Alfredo with Mushrooms Recipe
To Make in Advance: Cook sauce as directed. Cool and store in the fridge for up to two days. To reheat, add back to a medium pot along with 1/2 cup milk and gently reheat over medium-low heat, stirring constantly.
- 8 ounces baby cremini mushrooms, sliced
- 8 ounces small shiitake mushrooms, sliced
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 pound fettuccine, spaghetti, or your favorite pasta
- 1/4 cup chopped fresh parsley, to garnish
1 Cook the mushrooms: Melt the butter in a deep sauté pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper (give one a taste!).
2 Add the flour: Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low.
3 Make the sauce: Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.
Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.
4 Make the pasta: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.
5 Serve: Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.
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