How To Make a Creamy Mushroom Alfredo Everyone Will Love

You’ll love this creamy mushroom alfredo recipe if you’re looking for something different from the usual pasta dishes. It’s rich and flavorful, but not too heavy or greasy.

Fork holding a bite of mushroom alfredo over a plate full of the dish

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This is a rich and creamy mushroom alfredo 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. 

Mushrooms have always been on of my favorite foods. Ultimately, I prefer morels more than any other; however, I’ll eat just about any variety prepared in any manner. That’s what I love about this alfredo recipe is that it can be customized to fit whatever mushrooms you prefer.

If you’re looking for side dishes to serve with your creamy mushroom alfredo, consider one of these:

Pot holding pasta, mushrooms, and sauce

Ingredients & Tools You’ll Need to Make Creamy Mushroom Alfredo:

  • Pappardelle or your choice of pasta
  • Butter
  • Small onion
  • Mixed mushrooms
  • Cloves of garlic
  • Low-sodium chicken broth
  • Heavy cream
  • Sea salt
  • Black pepper
  • Fresh Parmesan cheese
  • Large pot
  • Dutch oven
  • Wooden spatula
  • Measuring cups

How to Make a Rich & Creamy Mushroom Alfredo:

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.

Enjoy!

Up close view of a plate of alfredo
Yield: 4 Servings

Creamy Mushroom Alfredo

Fork holding a bite of mushroom alfredo over a plate full of the dish

You'll love this creamy mushroom alfredo recipe if you're looking for something different from the usual pasta dishes. It's rich and flavorful, but not too heavy or greasy.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 lb. Pappardelle (or your choice of pasta)
  • 2 Tablespoons Butter
  • 1 small onion, diced (2 or shallots)
  • 1 lb. mixed mushrooms of choice
  • 2 garlic cloves, minced
  • ½ cup low-sodium chicken broth
  • ¾ cup heavy cream
  • Sea Salt, to taste
  • Black Pepper, to taste
  • Fresh Parmesan Cheese, to taste

Instructions

    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.


    Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 403Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 104mgSodium: 244mgCarbohydrates: 38gFiber: 3gSugar: 5gProtein: 11g

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You'll love this creamy mushroom alfredo recipe if you're looking for something different from the usual pasta dishes. It's rich and flavorful, but not too heavy or greasy.

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