Mushroom Alfredo

Mushroom Alfredo


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This simple dish is radiating with a creamy flavor. Our homemade alfredo sauce pairs perfectly with the earthiness of the mushrooms and the sweetness of the onions. Try it out today!

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

3-4 servings


  • 8oz Fettuccine Pasta
  • 4 tbs Unsalted Butter
  • 1 Small Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 1 pkg Mushrooms, thinly sliced
  • 1 ½ C Heavy Cream
  • A Pinch of Nutmeg
  • ½ C Parmesan Cheese, grated
  • 2 tbs Fresh Parsley, chopped

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Begin this recipe for mushroom alfredo by making your pasta. Bring a large pot of heavily salted water to a boil and then add your pasta. Cook until al dente according to package directions. When finished, drain and run under cold water to stop the cooking process.

In the meantime, make your sauce. Melt your butter in a large skillet over medium-high heat. Once melted, add your onion and let cook for about five to seven minutes or until tender. Toss in your garlic and let cook for about 30 seconds to one minute before adding your mushrooms. Toss the pan well to combine and let cook for about four to five minutes or until the mushrooms are tender.

Season the pan with salt and pepper and then add the remaining amount of butter. Allow the butter to melt and coat everything. Pour in your heavy cream and allow the skillet to come to a boil. Adjust the heat to low and let simmer until thickened. Sprinkle in your nutmeg along with the parmesan cheese. Taste for salt and pepper.

Toss in your pasta and serve once fully coated in your sauce. Garnish with fresh parsley or watercress, if desired.

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