Best Alfredo Sauce With Mushrooms Recipes

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MUSHROOM ALFREDO PASTA



Mushroom Alfredo Pasta image

Provided by Shiran

Number Of Ingredients 10

250 g/8 oz pasta ((fettuccine or penne are recommended))
1/4 cup (56 g/2 oz) unsalted butter
1 small onion (, finely diced)
3 cloves garlic (, minced)
300-400 g mushrooms ((portabella, cremini, champignon), thinly sliced)
salt and ground black pepper (, to taste)
1 1/2 cups (360 ml) heavy cream or half and half
pinch of nutmeg (, ground or freshly grated)
1/4 - 1/2 cup grated parmesan
2 tablespoons chopped fresh parsley leaves or chives (, for garnish, optional)

Steps:

  • In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
  • As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
  • Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
  • Serve immediately. Garnish with parsley or chives if desired.

MUSHROOM SHRIMP ALFREDO PASTA



Mushroom Shrimp Alfredo Pasta image

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

Provided by Ailea Clarkson

Categories     Main Dish Recipes     Pasta     Shrimp

Time 50m

Yield 6

Number Of Ingredients 11

1 (16 ounce) box dry fettuccine pasta
1 pint heavy whipping cream
1 ¼ cups butter, divided
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
3 cloves garlic, crushed, divided
salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
8 ounces diced mushrooms
1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
  • Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
  • Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
  • Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g

MUSHROOM ALFREDO PASTA



Mushroom Alfredo Pasta image

Creamy pasta tossed in a homemade mushroom alfredo sauce

Provided by Madeline

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 cloves garlic, minced
2 tbsp oil
2 cups sliced baby bella mushrooms
1 tsp salt
8oz pasta
1/4 cup pasta water
2 tbsp butter
1 cup heavy cream
1 cup grated parmesan cheese

Steps:

  • Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Boil salted water for pasta.
  • Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.
  • At this point add the pasta to the boiling water to cook.
  • Add the butter to the pan with the mushrooms and saute until it melts. Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.
  • Reserve 1/4 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes. Serve with fresh basil, parmesan cheese and truffle oil

Nutrition Facts : Calories 520 calories, Sugar 3.4 g, Sodium 936 mg, Fat 30 g, SaturatedFat 15.1 g, TransFat 0.4 g, Carbohydrate 46.7 g, Fiber 2.1 g, Protein 17.2 g, Cholesterol 63.6 mg

DELICIOUS MUSHROOM ALFREDO



Delicious Mushroom Alfredo image

I looked everywhere for a good mushroom alfredo. I used to saute the mushrooms and add them in, but they just weren't as good as I hoped. After some experimentation I came up with this recipe for my Mother-in-Law's birthday party and it was unbelievable. Everyone loved it! I served it over tortellini, but generally I'll just serve it over wheat pasta noodles.

Provided by DomDem

Categories     Very Low Carbs

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup sweet butter (halved)
2 cups portabella mushrooms or 2 cups cremini mushrooms
2 -3 garlic cloves, minced
1 small white onion (optional)
4 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
1 cup mozzarella cheese
16 ounces thin spaghetti noodles (optional)

Steps:

  • Melt half the butter in medium saucepan over medium/low heat.
  • Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
  • Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
  • Stir often.
  • Begin your noodles or tortellini at this point so everything will be done at the same time.
  • Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
  • When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.

Nutrition Facts : Calories 783, Fat 80.7, SaturatedFat 50.2, Cholesterol 280.1, Sodium 309.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.2, Protein 11.4

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE



Pasta with Chicken and Mushroom Alfredo Sauce image

We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!

Provided by Tess DeFevers Ehling

Time 40m

Yield 8

Number Of Ingredients 11

cooking spray
2 (6 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package spaghetti
½ cup salted butter
2 cups sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
salt and ground white pepper to taste
¾ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
  • Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
  • While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
  • Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
  • Drain pasta and add to sauce with shredded chicken.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 46.6 g, Cholesterol 173.6 mg, Fat 47.4 g, Fiber 2.2 g, Protein 23.2 g, SaturatedFat 28.9 g, Sodium 327.9 mg, Sugar 2.6 g

CHEESY ALFREDO SAUCE WITH MUSHROOMS AND FRESH TOMATO



Cheesy Alfredo Sauce With Mushrooms and Fresh Tomato image

After the sauce is cooked throw in cooked chicken or shrimp and serve with cooked fettuccini or thin spaghetti.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 small onion, chopped
3 large garlic cloves, finely chopped and divided (about 2 tablespoons, do not finely mince)
1 (8 ounce) package fresh sliced mushrooms
1/3 cup all-purpose flour
1/4 teaspoon crushed red pepper flakes (can use more)
1/2 teaspoon seasoning salt (or use white salt or to taste)
1/2 teaspoon dried Italian seasoning
2 cups milk
2 cups half-and-half cream
3/4 cup grated parmesan cheese
8 ounces shredded colby-monterey jack cheese
1/3 cup sour cream (can use a little more)
2 roma tomatoes, diced (can use more)
fresh ground black pepper (to taste)

Steps:

  • In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
  • Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
  • Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
  • Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
  • Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
  • Season with black pepper.

Nutrition Facts : Calories 491.9, Fat 37.9, SaturatedFat 23.6, Cholesterol 111.8, Sodium 531.6, Carbohydrate 17.7, Fiber 1, Sugar 2.2, Protein 21.9

CREAMY MUSHROOM TORTELLINI ALFREDO



Creamy Mushroom Tortellini Alfredo image

This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.

Provided by fabeveryday

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 (20 ounce) package refrigerated cheese tortellini
8 tablespoons butter, divided
2 (8 ounce) packages sliced baby portobello mushrooms
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ teaspoon chopped fresh thyme, or to taste

Steps:

  • Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
  • Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
  • Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
  • Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g

Alfredo sauce with mushrooms is a rich, creamy dish that is popular in Italian cuisine. It is a combination of homemade Alfredo sauce, fresh mushrooms, and pasta, making it a hearty and delicious meal. The recipe for Alfredo sauce with mushrooms can be customized to suit your taste, and it can be made with different types of mushrooms.

Ingredients

To make Alfredo sauce with mushrooms, you will need the following ingredients:
  • 1 pound of pasta
  • 1/2 cup of unsalted butter
  • 2 cups of heavy cream
  • 1 cup of freshly grated Parmesan cheese
  • 2 cloves of garlic, minced
  • 1/2 pound of mushrooms, sliced
  • Salt and pepper, to taste

Directions

Here are the steps to make Alfredo sauce with mushrooms:
  1. In a large pot, cook the pasta according to the package instructions. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the garlic and sauté for 1-2 minutes, until fragrant.
  4. Add the sliced mushrooms and sauté until they are soft and lightly browned, about 5-7 minutes.
  5. Reduce the heat and add the heavy cream to the skillet. Stir until the cream is heated through.
  6. Add the grated Parmesan cheese and stir until it is melted and well combined.
  7. Season with salt and pepper to taste.
  8. Stir in the cooked pasta and toss to coat with the sauce.
  9. Serve hot and enjoy!

Variations

If you want to add some variety to your Alfredo sauce with mushrooms recipe, here are some ideas:
Chicken Alfredo with mushrooms:
To make chicken Alfredo with mushrooms, simply add some cooked chicken to the skillet when you add the heavy cream. This will add some protein and make the dish even more filling.
Spicy Alfredo with mushrooms:
If you like your food with a kick, you can add some red pepper flakes or chili powder to the skillet when you sauté the garlic. This will give your Alfredo sauce with mushrooms recipe a spicy twist.
Vegetarian Alfredo with mushrooms:
To make a vegetarian version of Alfredo sauce with mushrooms, simply omit the chicken and use vegetable broth instead of chicken broth. This will make the dish suitable for vegetarians.

Tips

Here are some tips to help you make the perfect Alfredo sauce with mushrooms recipe:
Use fresh mushrooms:
Fresh mushrooms will give your Alfredo sauce with mushrooms recipe the best taste and texture. You can use any type of mushroom you like, but white or cremini mushrooms are a good choice.
Don't overcook the garlic:
Garlic can burn quickly if you cook it for too long. Be sure to sauté the garlic for no more than 1-2 minutes before adding the mushrooms.
Be patient when adding the Parmesan cheese:
Parmesan cheese can clump together if added too quickly or at too high of a heat. Be sure to add the cheese gradually, stirring constantly, and on low heat.
Use heavy cream:
Heavy cream will give your Alfredo sauce with mushrooms recipe the best taste and texture. You can use half-and-half or milk to lighten the recipe, but it will not be as rich and creamy.

Conclusion

In conclusion, Alfredo sauce with mushrooms is a delicious and filling meal that can be customized to suit your taste. With the right ingredients and some patience, you can make a restaurant-quality dish in the comfort of your own home. Whether you prefer it spicy, vegetarian, or with chicken, the possibilities are endless with this classic Italian dish.
Making Alfredo sauce with mushrooms can be a delicious and satisfying meal that’s perfect for anytime. This creamy, cheese-based sauce is loved by everyone, and it pairs well with many different dishes. But to make an exceptional Alfredo sauce, you need a few tips that can take your recipe to the next level. In this article, we’ll explore some valuable tips that will help you make the best Alfredo sauce with mushrooms.

Tip #1: Use fresh ingredients

One of the most important aspects of making Alfredo sauce is using fresh ingredients. Freshly grated Parmesan cheese is absolutely essential to getting that creamy texture and rich flavor. When making your sauce, be sure to choose high-quality cheese to ensure that your sauce has the best taste possible. Additionally, fresh mushrooms can add a delightful earthy flavor and texture to your sauce. Be sure to give them a good rinse and slice them thinly for the best results.

Tip #2: Use heavy cream

Heavy cream is the key ingredient in making Alfredo sauce. When heated, the cream breaks down and creates the rich, creamy texture that we all love. Don’t be tempted to use lower-fat milk or cream as a substitute, as it won’t create the same results. Be sure to use high-quality heavy cream when making your sauce, and don’t skimp on the quantity.

Tip #3: Use unsalted butter

To achieve that classic Alfredo taste, it’s essential to use unsalted butter. Salted butter can throw off the balance of flavors in your sauce, and you won’t be able to control the salt content as well. Remember that Parmesan cheese is already salty, so you don’t want to add too much salt to your sauce. Use unsalted butter to taste and add any additional seasoning as needed.

Tip #4: Cook the sauce on low heat

When making Alfredo sauce, it’s important to cook it slowly over low heat. This allows the cream and cheese to blend together slowly and prevents the sauce from curdling. Be patient with your sauce and stir it frequently as it simmers. Keep the heat at a low temperature to avoid any burning or sticking.

Tip #5: Experiment with seasonings

While traditional Alfredo sauce is a simple blend of heavy cream, cheese, and butter, you can experiment with seasonings to give your sauce an extra burst of flavor. Minced garlic, white pepper, and chopped parsley can all be added to your sauce for a different taste. Try experimenting with different spices and herbs to find the perfect combination for your taste buds.

Tip #6: Don’t overcook your pasta

While the sauce is the star of the show, the pasta is just as important. Be sure to cook your pasta al dente, or firm to the bite. Overcooked pasta can become mushy and ruin the overall texture of your meal. Keep a close eye on your pasta and start testing it for doneness a few minutes before the time is up.

Tip #7: Preheat your pan

When cooking mushrooms for your Alfredo sauce, it’s best to preheat your pan before adding them. This will help prevent them from becoming soggy and will allow them to brown slightly for a more flavorful dish. Once your pan is heated, add a small amount of oil and your sliced mushrooms. Cook them until they’re lightly browned, then add them to your sauce.
Conclusion
In summary, making Alfredo sauce with mushrooms is a delicious and satisfying meal that’s perfect for anytime. By using fresh ingredients, heavy cream, unsalted butter, and cooking your sauce on low heat, you’ll achieve that classic creamy texture and rich flavor. Experimenting with seasonings and preheating your pan when cooking your mushrooms can take your recipe to the next level. Don’t forget to cook your pasta al dente to achieve the perfect texture. With these tips in mind, you’re sure to create a delectable Alfredo sauce with mushrooms that will impress anyone.

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