Creamy Mushroom Alfredo Recipe

Making a cream sauce with Asiago, Parmesan and Mozzarella help to develop this Creamy Mushroom Alfredo recipe.

Course Main Course, Sauce

Cuisine American

Servings 6

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.

Keyword Alfredo Sauce, Homemade Alfredo, Homemade Mushroom Alfredo, Mushroom Alfredo, Mushroom Alfredo Recipe