Mushroom Alfredo Recipe
Mushroom Alfredo is a rich and creamy pasta dish featuring tender mushrooms sautéed with garlic and onions, enveloped in a velvety Parmesan-infused sauce. A touch of nutmeg enhances its warmth, while fresh herbs add brightness. This comforting dish is perfect for an indulgent yet simple meal.
Equipment
- Large pot
- Strainer
- Wooden spoon or spatula
- Chef’s knife
- Measuring cups and spoons
- Grater
- Cutting board
- Large skillet
Ingredients
- 1 small onion, finely diced
- 8 oz pasta
- 2 tbsp chopped fresh parsley leaves or chives for garnish, optional
- pinch of nutmeg, ground or freshly grated
- ¼ cup unsalted butter
- salt and ground black pepper, to taste
- ½ cup grated parmesan
- 3 cloves garlic, minced
- 1½ cup heavy cream or half and half
- 400 g mushrooms
Instructions
- Bring salted water to a boil in a large pot, then add the pasta and cook until al dente.
- Drain well and set aside.
- While the pasta is cooking, melt butter in a large skillet over medium heat, then sauté the onion until tender.
- Stir in garlic and mushrooms, cooking until the mushrooms soften.
- Season with salt and pepper.
- Add the remaining butter and heavy cream, bringing the mixture to a gentle boil before reducing the heat to let it thicken slightly.
- Stir in nutmeg and Parmesan, adjusting seasoning as needed.
- Toss the cooked pasta into the sauce over low heat for about a minute, ensuring everything is well coated and warmed through.
- Serve immediately with a garnish of parsley or chives if desired.
Notes
- Use a mix of mushroom varieties like cremini, shiitake, or portobello for deeper flavor.
- Grating fresh Parmesan instead of using pre-shredded ensures a smoother, silkier sauce.
- If the sauce thickens too much, add a splash of reserved pasta water to loosen it.