Calling all mushroom lovers! This mushroom Alfredo dinner is loaded with lots of pan fried mushrooms in a creamy and comforting Alfredo sauce.
INGREDIENTS AND SUPPLIES LIST
Let’s get right to the cooking! Here’s what you’ll need from your fridge, pantry, and supplies to get this tasty Alfredo on the table this week.
INGREDIENTS
- Pasta: While most Alfredo dishes will use fettuccini, you don’t have to! I prefer a thinner noodle and usually choose either linguini or thin linguini (linguini fini)
- Mushrooms: More on the mushrooms below, but you’ll need two 10oz packages of baby bell mushrooms (sometimes packaged as cremini mushrooms). You’ll slice enough to get 3 and 1/2 cups….or use more if you REALLY love mushrooms!
- Garlic: 3 cloves of fresh garlic, grated. I always grate my garlic so you really infuse the flavor of the garlic through the dish.
- Light cream: Many Alfredo dishes use heavy cream, I go a bit lighter here and use light cream. You’ll get the same creamy richness of an Alfredo!
- Parmesan cheese: Buy a block and grate the cheese yourself for the best freshness!
- Pasta water: As the noodles cook, carefully reserve out 1/2 cup of the water. Keep this handy for thinning out the creamy Alfredo to the consistency you like best. You might use all of it or none of it depending on how you like it!
- Seasonings: Salt, pepper, and nutmeg. Yes, nutmeg! This is the secret ingredient (well not so secret anymore) to getting a really warm and elevated tasting Alfredo.
- Butter and flour: To make a simple roux, I like to start many of my creamy pasta sauces like this to help give that rich texture.
- Olive oil: For frying up the mushrooms. You can use whatever cooking oil you usually use, right now I’ve been using olive oil but I’ve also used avocado oil.
KITCHEN AND COOKING SUPPLIES
- One large frying pan.
- Knife and cutting board.
- One large pot.
- Box grater for shredding the Parmesan.
HOW TO PREPARE THE MUSHROOMS
For this recipe you’ll be using Baby Bella mushrooms. You might also see these packaged as Cremini mushrooms, which are the same thing! You’ll use 3 and 1/2 cups of thinly sliced Baby Bella mushrooms.
PHOTO OF MUSHROOMS IN MEASURING CUP.
To start preparing the mushrooms, you don’t need to soak them in water. Mushrooms are like little sponges and will absorb all that water, which won’t give you a crispy sliced mushroom. To clean a mushroom just wipe away any dirt then gently rub with a damp paper towel.
One the mushrooms are cleaned, slice them THIN. The key to getting mushrooms that have a bit more texture is getting them nice and thin. Once you’ve got your 3 and 1/2 cups of sliced mushrooms you’re ready to cook! Add 1 and 1/2 tablespoons of cooking oil to a pan, add the mushrooms and a bit of salt and cook over medium heat for 15-20 minutes.
STORAGE AND REHEATING
Storing. Add any leftovers to a food storage container and keep in the fridge for up to 3 days for best freshness and taste.
Reheating. Make a super quick lunch and just pop some leftovers in the microwave. Or, you can add the pasta to a pan over medium-low heat, add a touch more cream and cheese to bring it back to a creamy consistency.
I don’t recommend freezing these leftovers, it’s best enjoyed within the first few days that you make it!
For more Alfredo recipes, check out these favorites!
Tomato Alfredo
Pesto Alfredo
Basil Alfredo
Spicy Alfredo
Plus MORE in Types of Alfredo Sauce Recipes.
And if you REALLY love mushrooms checkout these Mushroom Chips!
PrintMushroom Alfredo
Creamy and rich Alfredo sauce loaded with pan fried baby bella mushrooms. The perfect pasta dish for mushrooms lovers!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Pasta
- Method: Saute
- Cuisine: American
Ingredients
3/4 box of thin linguini pasta (I always find the full box is just a bit too much noodles)
1 tablespoon butter
1 tablespoon flour
3 cloves of garlic, grated
2 cups light cream
1 and 1/2 cups shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/2 cup reserved pasta water
For the mushrooms
3 and 1/2 cups thinly sliced baby bella mushrooms
1 and 1/2 tablespoons olive oil
1/4 teaspoon salt
Instructions
1. Start by preparing the mushrooms. To a large frying pan add the olive oil and heat over medium heat. Add the mushrooms and stir to coat in the oil, then season with the salt. Cook for 17-20 minutes stirring occasionally to allow each side to get browned. Turn the heat to medium-high near the end of cooking. You want the mushrooms to have a rich caramel browned color!
2. While the mushrooms are cooking, boil the water for the pasta and cook the linguini. Carefully reserve 1/2 cup of the pasta water to use in the Alfredo sauce.
3. When the mushrooms are done cooking push them to the side of the pan and reduce heat to medium-low. In the empty part of the pan add the butter then the grated garlic and cook for 1 minute. Add the flour and whisk into the butter to make the roux, cook for 30 seconds more.
4. Pour in the light cream allowing the mushrooms into the sauce now. Whisk so the roux is incorporated into the cream and cook over medium heat for about 5 minutes to thicken. Add the salt, pepper, and nutmeg.
5. Add the Parmesan cheese and stir so it fully melts and blends into the Alfredo sauce. At this time add any pasta water you want to get to the saucy consistency you like. I usually add most of it because the sauce will thicken as it cools.
6. Add the cooked linguini, garnish with any extra cheese you want then you’re ready to eat!
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