Prepare your taste buds for a luxurious journey with this Mushroom Alfredo recipe! It’s the perfect blend of creamy indulgence and earthy goodness that’ll have you swooning at first bite. This isn’t just any pasta dish – it’s a symphony of flavors that dance on your tongue.
I discovered this recipe during a chilly autumn evening when I was craving something comforting yet sophisticated. Little did I know, I was about to stumble upon a new favorite that would become a staple in my kitchen.
What makes this Mushroom Alfredo truly special is the combination of mixed mushrooms. By using a variety of cremini, shiitake, and oyster mushrooms, you create a depth of flavor that’s simply irresistible. The key is to sauté them until they’re golden brown, releasing all their savory goodness into the sauce.
The aroma that fills your kitchen as this dish comes together is nothing short of intoxicating. Imagine the rich scent of garlic and herbs mingling with the earthy perfume of mushrooms and the sweet fragrance of simmering cream. It’s enough to make your mouth water before you even take your first bite.
This Mushroom Alfredo pairs beautifully with a chilled Drunken Monkey Rum Cocktail for the ultimate cozy night in.
So grab your favorite pasta and let’s create some culinary magic! I can’t wait to hear how you make this recipe your own.
Mushroom Alfredo
Equipment
- Large frying pan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Cutting Board
- Chef's knife
Ingredients
- 8 oz pasta
- 1 cup grated parmesan cheese
- 1 cup heavy cream
- 1 tsp salt
- 1/4 cup pasta water
- 2 cups sliced baby bella mushrooms
- 2 tbsp butter
- 2 tbsp oil
- 4 cloves garlic minced
Instructions
- Warm a large frying pan over medium-low heat, then add the oil and minced garlic.
- Sauté the garlic until it's soft and fragrant, about 3 minutes.
- Meanwhile, bring salted water to a boil for the pasta.
- Add the sliced mushrooms to the pan, cooking until they start to brown, around 5 minutes.
- Sprinkle in 1 teaspoon of salt and sauté for an additional minute.
- Once the water is boiling, add the pasta to cook. In the mushroom pan, add the butter and sauté until it melts.
- Pour in the heavy cream and let it simmer with the mushrooms for 4 minutes, gradually stirring in the Parmesan cheese until fully melted and incorporated.
- Set aside 1/4 cup of the pasta water before draining the cooked pasta.
- Add the pasta water and drained pasta to the sauce, tossing everything together and cooking for another 2 minutes.
- Serve garnished with fresh basil, Parmesan cheese, and a drizzle of truffle oil.
Notes
- For a richer flavor, consider adding a splash of white wine to the sauce along with the cream.
- To enhance the dish’s texture, use a mix of wild and button mushrooms.
- For a touch of freshness, top with a sprinkle of freshly cracked black pepper before serving.
Nutrition Value:
| Nutrition | Value |
|---|---|
| Calories | 642 kcal |
| Carbohydrates | 50 g |
| Protein | 18 g |
| Vitamin A | 1266 IU |
| Vitamin C | 1 mg |
| Iron | 1 mg |
| Sugar | 4 g |
| Calcium | 287 mg |
Tips Which May Help!
Tip 1: You can substitute Parmesan with other hard cheeses like Pecorino Romano or Grana Padano for a slightly different flavor.
Tip 2: You can use a dairy-free cream or coconut cream as a substitute for heavy cream to make the dish dairy-free.
