Creamy Mushroom Alfredo is definitely one of those recipes that sounds and tastes a lot more complicated than it really is. You might be thinking to yourself, "Why bother when I can just order it at the restaurant?" But trust me, once you've made Creamy Mushroom Alfredo at home, you'll never go back to the pre-made stuff again.
1 lb. Pappardelle
2 T. Butter
1 small onion, diced (2 or shallots)
1 lb. mixed mushrooms of choice
2 garlic cloves, minced
1/2 C. low-sodium chicken broth
3/4 C. heavy cream
Sea Salt, to taste
Black Pepper, to taste
Fresh Parmesan Cheese, to taste
- Bring a large pot of salted water to a boil and cook pappardelle 8 minutes or according to package directions very al dente. Pasta should be slightly undercooked as it will continue to cook in the sauce during final stages of recipe. Before draining, reserve 1/2 cup of cooking liquid.
- Heat butter in a large Dutch oven over medium heat.
- Sauté onion and mushrooms until their moisture has evaporated and they are nicely browned. Add minced garlic and continue to sauté until fragrant, taking care not to allow garlic to burn or it will become bitter.
- Add chicken broth, stirring to release brown bits of flavor that may have accumulated on bottom of pan while sauteing. Simmer
- Reduce heat to medium low. Add heavy cream. Simmer uncovered 10-15 minutes until sauce thickens, stirring occasionally.
- Season with black pepper to taste.
- Add pasta to sauce. Toss gently to coat. Continue cooking 2-3 minutes. Pasta will absorb some of the sauce as it cooks. If pasta becomes too thick add reserved cooking water 2 tablespoons at a time to desired consistency.
- Add freshly grated parmesan cheese to taste.
- Remove from heat.
Creamy Mushroom Alfredo
This is a rich and creamy alfredo-like sauce that can be served over pasta, baked potatoes, chicken or beef. Many different mushrooms could be used in this sauce. Try shopping at your local farmer’s market and see what local mushrooms they may have. Morell, Chestnut, Pioppino are all good choices, but Button, Cremini or Portobello will work great for this recipe as well.
- Prep Time: 10 min
- Cook Time: 45 min