Making Alfredo from Scratch is quite an easy thing to do. Making a cream sauce and adding a blend of Asiago, Parmesan and Mozzarella help to develop this Creamy Mushroom Alfredo recipe. Pair the recipe with a Parmesan Crusted Chicken and steamed broccoli for a family-friendly dinner.
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Published July 14, 2023
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Recipe for Mushroom Alfredo
Ingredients for Mushroom Alfredo
3 pints Mushrooms
4 Garlic Cloves
8 Tbsp Butter
1/2 cup Flour
2 cups Heavy Cream
2 cups Reserved Starchy Pasta Water
4-oz Asiago
4-oz Parmesan
8-oz Mozzarella
Linguini
2 tsp Parsley, dried
Directions
1. Place a large saucepan on the stove over medium heat.
2. On a cutting board, wipe the mushrooms clean with a paper towel. Then thinly slice the mushrooms and set aside.
Do not use a wet rag to clean the mushrooms as it will cause them to be slimy.
3. Add the sliced mushrooms to the large saucepan and sauté until the juices release and the mushrooms are tender. Around 5-7 minutes.
4. Add 8 Tbsp Butter to the mushrooms in the saucepan and melt.
5. To the mushrooms and melted butter, measure and add 1/2 cup Flour and mix well. Cook the flour for 1-2 minutes.
6. On the cutting board, peel and then mince the garlic, adding the garlic to the mushrooms. Cook until fragrant.
7. Measure and add the 2 cups Heavy Cream to the saucepan and whisk well.
8. Boil water in a 6-Quart pot on the stove.
9. Cook the Linguini according to the instructions. Before straining, reserve 2 cups of the starchy pasta water in a heat-safe measuring cup.
10. Drain the pasta with a sink colander, then set aside.
This over the sink colander helps to keep the pasta and other foods off the sink basin.
11. Add the starchy pasta water to the large saucepan with the mushrooms and whisk well to combine.
12. Shred the 4-oz Asiago, 8-oz Mozzarella and 4-oz Parmesan cheese.
Use either a box shredder or a Cuisinart Food Processor to shred the cheese.
13. Add the shredded cheese to the saucepan and whisk well into the mushrooms one handful at a time until completely blended.
14. Add salt and pepper to taste.
15. Add 2 teaspoon of dried Parsley to the sauce and mix well.
Recently, I used a dehydrator to dry fresh parsley. Dried parsley keeps well in an airtight container and is far cheaper than buying it. Stay tuned for a blog on how to do it yourself.
16. Serve the Mushroom Alfredo over linguini and enjoy.
As much as I like to make food from scratch, the cost of chicken lately has been severely expensive. Sometimes hard to get. For a quick and easy dinner idea, ALDI sells Parmesan crusted Chicken Tenders that bake up really well in the oven. These were actually really tasty and easy to make.
Recipe
Creamy Mushroom Alfredo Recipe
Equipment
- Large Saucepan
- Cutting board
- Whisk
Ingredients
- 3 pints Mushrooms
- 8 Tbsp Butter
- 1/2 cup Flour
- 2 cups Heavy Cream
- 2 cups Starchy Pasta Water
- 4 oz Asiago
- 4 oz Parmesan
- 8 oz Mozzarella
- Linguini
- 4 Garlic Cloves minced
- 2 tsp Parsley dried
Instructions
- Place a large saucepan on the stove over medium heat.
- On a cutting board, wipe the mushrooms clean with a paper towel. Then thinly slice the mushrooms and set aside.
- Add the sliced mushrooms to the large saucepan and sauté until the juices release and the mushrooms are tender. Around 5-7 minutes.
- Add 8 Tbsp Butter to the mushrooms in the saucepan and melt.
- To the mushrooms, measure and add 1/2 cup Flour and mix well. Cook the flour for 1-2 minutes.
- On the cutting board, peel and then mince the 4 Garlic Cloves, adding the garlic to the mushrooms. Cook until fragrant.
- Measure and add the 2 cups Heavy Cream to the saucepan and whisk well.
- Boil water in a 6-Quart pot on the stove.
- Cook the Linguini according to the instructions. Before straining, reserve 2 cups of the starchy pasta water in a heat-safe measuring cup.
- Drain the pasta with a sink colander, then set aside.
- Add the 2 cups starchy pasta water to the large saucepan with the mushrooms and whisk well to combine.
- Shred the 4-oz Asiago, 8-oz Mozzarella and 4-oz Parmesan cheese.
- Add the shredded cheese to the saucepan and whisk well into the mushrooms one handful at a time until completely blended.
- Add salt and pepper to taste.
- Add 2 teaspoon of dried Parsley to the sauce and mix well.
- Serve the Mushroom Alfredo over linguini and enjoy.
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