Mary KellyAlright, friends! If you’re anything like me, you know that alfredo sauce deserves a special place on your dinner table. Just imagine twirling perfectly cooked fettuccine around a fork, glistening with a rich, creamy sauce sprinkled with parmesan. Add sautéed mushrooms, and suddenly you’ve got a dinner that feels just a step away from an Italian bistro. It’s the ultimate cozy dish! You can serve it alongside a crisp salad or garlic bread, and trust me; it’ll be the talk of the evening!
Ah, the classic alfredo sauce—a creamy, delicious marvel that can transform even the simplest of pastas into a celebration on a plate. I love making this alfredo sauce with mushrooms for its rich flavor and the delightful texture the mushrooms add. Not only does it elevate the dish, but it also brings a nutritious punch to the table. Whether you’re cooking for a special occasion or just want to treat yourself to a comforting dinner at home, this alfredo sauce recipe is sure to impress!
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How I have used the ingredients in this recipe?
When crafting this alfredo sauce, I focus on high-quality ingredients to maximize flavor while keeping it straightforward. The fettuccine serves as the perfect vehicle for the sauce, while baby bella mushrooms offer an earthy richness that melds beautifully. Cream brings that luscious consistency we crave in alfredo, and fresh spinach not just adds a pop of color but also a boost of nutrition. With the right cheese, chicken broth, and a sprinkle of garlic powder, you’ll find this dish bursting with flavor.
The Ingredients
Here’s what you’ll need to whip up this creamy delight:
– 8 ounces of fettuccine pasta (this is about half a box)
– 1 tablespoon of olive oil
– 8 ounces of baby bella mushrooms, sliced
– ¼ cup of salted butter
– 2 tablespoons of all-purpose flour
– ½ cup of low-sodium chicken broth
– 1 cup of heavy cream
– ¾ cup of finely grated parmesan cheese
– ½ teaspoon of garlic powder
– Salt and freshly cracked black pepper, to taste
– 1 cup of fresh spinach, chopped
– 1 teaspoon of fresh lemon juice (adds brightness)
– A pinch of red pepper flakes (for subtle heat)
Ingredients From : tastesoflizzyt.com
How to make alfredo sauce with mushrooms recipe?
Making this alfredo sauce is an easy and satisfying process. Each step builds flavor and texture, so let’s get started with a simple outline before diving into the details.
Step-by-step directions
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a boil. Once bubbling, toss in the fettuccine noodles and cook them according to the package instructions until they reach al dente—a little firm upon biting. Once done, drain the noodles in a colander and set them aside. You want to keep them cozy, so I like to drizzle a touch of olive oil over them to prevent sticking.
Step 2: Sauté the Mushrooms
Grab a large skillet and heat the olive oil over medium heat. Once shimmering, add the sliced baby bella mushrooms. You’ll want to sauté them for about 4-5 minutes until they’re tender and their moisture has cooked off. Trust me; the golden-brown bits are the star here! Once done, remove the mushrooms from the skillet and set them aside—they’ll join the party again shortly.
Step 3: Make the Alfredo Base
In that same skillet, lower the heat and add the salted butter. Let it melt gently over medium-low heat. Once melted, whisk in the flour, stirring continuously for about a minute. This creates a roux that thickens our sauce.
Step 4: Add Broth and Cream
Gradually pour in the low-sodium chicken broth while whisking to avoid lumps. After that, it’s time to add the cream. Pour in that beautifully rich heavy cream and keep whisking until everything is well combined. Then, add the grated parmesan cheese and garlic powder. Give it a good stir until the cheese has melted and the sauce has thickened nicely.
Step 5: Bring to a Simmer
Crank the heat back up to medium and bring your sauce to a gentle simmer, stirring consistently for about a minute. As it bubbles away, don’t forget to taste! This is when you’ll want to sprinkle in salt and pepper according to your preference.
Step 6: Finish It Off
Now for the finishing touch—add the freshly chopped spinach and let it wilt in the sauce. This should only take about a minute. Then, fold in the sautéed mushrooms and your perfectly cooked fettuccine. Stir everything together until the pasta is elegantly coated with that creamy goodness. Just before serving, squeeze in some fresh lemon juice and sprinkle a pinch of red pepper flakes if you’re feeling adventurous!
Step 7: Serve and Garnish
Plate your pasta, and feel free to garnish with extra parmesan and a few fresh herbs for a lovely touch. Dig in while it’s hot—it’s hard to resist!
Recipe Notes
– Fresh Ingredients: Use freshly grated Parmesan for the best result; it melts better and enhances the flavor.
– Pasta Variations: While fettuccine is classic, you can swap it for any pasta you love—penne or rotini work great too!
– Make it Veggie: Feel free to add other vegetables like broccoli or bell peppers to increase the nutrients.
– Spice Adjustments: If you like it spicy, add more red pepper flakes or even a dash of cayenne.
– Cream Substitutes: For a lighter version, you can swap half of the heavy cream with low-fat milk.
Storage Tips
This alfredo sauce can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, gently reheat it on the stove over low heat, adding a splash of milk to loosen it up as needed.
Serving Suggestions
– Crisp Caesar Salad: A side salad brings a refreshing crunch that complements the creaminess.
– Garlic Bread: Perfect for sopping up that luscious sauce—make it homemade or pick it up from your favorite bakery.
– Grilled Chicken: Adding sliced grilled chicken on top not only boosts protein but pairs beautifully with the flavors.
– Roasted Veggies: Serve with a side of roasted seasonal vegetables to balance richness with health.
– Wine Pairing: A nice white wine, like Pinot Grigio, makes for an excellent pairing with creamy pastas.
What other substitute can I use in alfredo sauce with mushrooms recipe?
– Pasta Alternatives: For a gluten-free option, try using gluten-free pasta.
– Cream Alternatives: Substitute heavy cream with half-and-half for a lighter sauce, though it may not be as thick.
– Cheese Substitutes: Pecorino Romano cheese offers a sharper taste if you want a twist from the usual parmesan.
– Broth Alternatives: Vegetable broth can easily replace chicken broth for a vegetarian version.
– Oil Alternatives: Instead of olive oil, butter can also be used, especially if you want a richer flavor.
Alfredo Sauce With Mushrooms Recipe
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once bubbling, toss in the fettuccine noodles and cook them according to the package instructions until they reach al dente—a little firm upon biting. Once done, drain the noodles in a colander and set them aside. You want to keep them cozy, so I like to drizzle a touch of olive oil over them to prevent sticking.
- Grab a large skillet and heat the olive oil over medium heat. Once shimmering, add the sliced baby bella mushrooms. You’ll want to sauté them for about 4-5 minutes until they’re tender and their moisture has cooked off. Trust me; the golden-brown bits are the star here! Once done, remove the mushrooms from the skillet and set them aside—they’ll join the party again shortly.
- In that same skillet, lower the heat and add the salted butter. Let it melt gently over medium-low heat. Once melted, whisk in the flour, stirring continuously for about a minute. This creates a roux that thickens our sauce.
- Gradually pour in the low-sodium chicken broth while whisking to avoid lumps. After that, it’s time to add the cream. Pour in that beautifully rich heavy cream and keep whisking until everything is well combined. Then, add the grated parmesan cheese and garlic powder. Give it a good stir until the cheese has melted and the sauce has thickened nicely.
- Crank the heat back up to medium and bring your sauce to a gentle simmer, stirring consistently for about a minute. As it bubbles away, don’t forget to taste! This is when you’ll want to sprinkle in salt and pepper according to your preference.
- Now for the finishing touch—add the freshly chopped spinach and let it wilt in the sauce. This should only take about a minute. Then, fold in the sautéed mushrooms and your perfectly cooked fettuccine. Stir everything together until the pasta is elegantly coated with that creamy goodness. Just before serving, squeeze in some fresh lemon juice and sprinkle a pinch of red pepper flakes if you’re feeling adventurous!
- Plate your pasta, and feel free to garnish with extra parmesan and a few fresh herbs for a lovely touch. Dig in while it’s hot—it’s hard to resist!
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Q: Can I make this sauce in advance?
Absolutely! You can prepare the alfredo sauce a day ahead. Just reheat gently before serving and add a splash of cream or milk to bring back its smooth texture.
Q: How can I make this dish lighter?
Consider using less cream and more chicken broth, or substitute with low-fat milk. Reducing the amount of butter can also help trim calories.
Q: What should I serve with alfredo pasta?
This dish pairs beautifully with garlic bread, a colorful salad, or even grilled meats and fish for a more complete meal.
Q: Will leftovers taste good the next day?
Yes, but they might become thicker. Just stir in a little milk or broth when reheating to regain that creamy consistency.
Q: Can I freeze the alfredo sauce?
While it can be frozen, cream sauces may separate when thawed. If you do freeze it, be prepared to whisk it thoroughly after thawing to bring it back together.
Conclusion
There you have it! A delightful, creamy alfredo sauce with mushrooms that not only satisfies your cravings but is also simple enough for a busy weeknight dinner. It’s cozy, comforting, and oh so delicious. Whether you’re cooking for family or whipping up a dinner for one, this recipe will elevate your pasta game to the next level. Grab those ingredients, and let’s get cooking!
Enjoy the comforting flavors and the joy of a home-cooked meal—trust me, your taste buds will thank you.
