For an authentic and delightful Alfredo experience, tagliatelle or fettuccine pasta are traditionally the best choices. Their wide, flat ribbons are perfect for catching and holding onto the rich, creamy sauce. Many grocery store durum wheat pastas can be quite heavy and chewy, which might detract from the delicate sauce. For a truly sublime texture, seek out flat egg noodles at Oriental supermarkets or in the refrigerated sections of larger grocery stores. These often provide a lighter, more tender bite.

Tagliatelle pasta, often sold in individual curled pieces, features long and flat ribbons, typically about 6 mm wide, similar in shape to fettuccine but often lighter in texture than commercially produced durum pasta. While these are ideal, don’t limit yourself! Any type of pasta can be compatible, including linguine, penne, or spaghetti, depending on your preference. For an extra soft and fluffy pasta, I often like to overcook the pasta by an additional 5 minutes beyond the package instructions, but be cautious not to overdo it to avoid mushiness. For example, while tagliatelle pasta (4 mm) is typically done in 8-10 minutes, I might boil mine for about 15-18 minutes for that extra tender texture.

• Alfredo Sauce: Our signature homemade recipe, made instantly from heavy cream, rich Parmesan cheese, a touch of cornstarch for perfect thickness, and aromatic garlic. This sauce is truly the heart of the dish!
• Pasta: Opt for flat and wide-shaped noodles like fettuccine or tagliatelle when preparing pasta Alfredo. My personal preference leans towards German egg noodles, as they tend to cook up much fluffier and more tender than traditional Durum pasta noodles, providing a superior texture.
• Mushrooms: For the best flavor and appearance, use fresh white button mushrooms or baby Bella crimini mushrooms, thinly sliced. These varieties absorb the butter beautifully and add an earthy depth to your vegetarian Alfredo.
• Onion: A single small onion, finely diced, is sufficient to provide a subtle sweetness and aromatic base when sautéed with the mushrooms. It adds a crucial layer of flavor without overpowering the dish.
• Butter & Oil: A combination of unsalted butter and a neutral cooking oil (like olive or vegetable oil) is ideal for sautéing. Cooking solely in butter can cause it to brown too quickly, potentially burning the delicate flavors. Adding oil helps balance the heat, prevents burning, and ensures the most flavorful sauté for your mushrooms and onions.
• Parsley: Dried parsley is a wonderful garnish that adds a fresh, gourmet touch and vibrant color just before serving. Fresh parsley can also be used for a brighter flavor.

When sautéing mushrooms, a crucial tip is to allow all their natural juices and liquid to completely evaporate before adding them to the Alfredo sauce. This ensures the mushrooms develop a rich, savory flavor and a desirable texture. If added with excess liquid, the mushroom juices can dilute and give your creamy Alfredo sauce an undesirable tinted hue, affecting both its appearance and consistency. Follow these steps for the perfect Mushroom Fettuccine Alfredo:

1. **Prepare Alfredo Sauce:** Begin by preparing your Homemade Alfredo Sauce Recipe according to the detailed instructions provided earlier. Once finished, set it aside, keeping it warm if possible.
2. **Cook the Pasta:** Bring a large pot of salted water to a rolling boil. Add your chosen pasta (fettuccine or tagliatelle) and cook according to the package instructions. For a softer texture, you might extend cooking slightly, typically around 15-18 minutes for egg noodles. Drain thoroughly once done.
3. **Sauté Aromatics and Mushrooms:** While the pasta cooks, melt the butter and heat the oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 2-3 minutes. Then, add the sliced mushrooms to the skillet. Continue to sauté for an additional 5-10 minutes, stirring occasionally, until all the mushroom juices have evaporated and the mushrooms are beautifully browned and tender.
4. **Combine and Toss:** Once the pasta is drained, immediately transfer it to a large serving dish or a clean, warm pot. Add the sautéed mushrooms and the luscious Alfredo sauce. Gently toss everything together until the pasta ribbons are thoroughly coated in the creamy sauce and the mushrooms are evenly distributed.
5. **Garnish and Serve:** Garnish generously with dried parsley leaves or fresh chopped parsley for a pop of color and freshness. Serve your homemade Mushroom Fettuccine Alfredo immediately while hot and creamy!

Alfredo pasta is wonderfully versatile and can be adapted in countless delicious ways to suit any preference! Simply use my rich homemade Alfredo recipe as your base, then get creative with these inspiring dinner ideas:

• Chicken Alfredo: Elevate your dish by adding 1 pound of sliced, cooked chicken breasts or thighs. Leftover grilled chicken works perfectly for a quick meal, or you can opt for convenient pre-cooked chicken meat available at most grocery stores.
• Shrimp Alfredo: For a delightful seafood twist, incorporate 1 pound of perfectly cooked shrimp. Enhance the flavor even further by seasoning the shrimp with a touch of Cajun or blackened seasoning before adding it to the pasta.
• Steak Alfredo: Transform your leftovers into a gourmet meal! Slice a flavorful leftover steak (around 12 ounces) into thin strips to create a robust and satisfying steak fettuccine Alfredo.
• Penne Alfredo: If you prefer a shorter pasta shape, simply substitute fettuccine noodles with penne pasta. The ridged tubes are excellent for capturing the creamy sauce.
• Sausage Alfredo: For a hearty and flavorful dish, slice and fry a pound of mild Italian sausages, or explore options like bratwursts or kielbasa for a unique twist.
• Broccoli Alfredo: Add a nutritious and colorful element by steaming or lightly sautéing half a head of broccoli florets for every pound of pasta.
• Spinach Alfredo: Boost your greens intake by sautéing 16 ounces of fresh spinach along with the onion until wilted before combining it with the pasta and sauce.

While this rich Mushroom Alfredo can stand alone as a satisfying main course, pairing it with a light side dish can beautifully balance the meal and elevate the entire dining experience. Here are some fantastic side dishes and yummy ideas that complement the creamy pasta:

• Cucumber Tomato Avocado Salad: A refreshing and vibrant salad that cuts through the richness of the Alfredo.
• Panera Bread Copycat Greek Salad: Tangy and crisp, this salad offers a zesty contrast.
• Olive Garden Breadsticks (Copycat Recipe): Perfect for soaking up every last drop of that delicious sauce.
• Zuppa Toscana Recipe (Olive Garden Copycat): A hearty soup that can accompany or even precede the main course.
• Shrimp Scampi Fritta Recipe (Olive Garden Copycat): An indulgent appetizer that can also be a light side.
• Baked Salmon in the Best Lemon Alfredo Sauce: If you’re looking to add another protein, this salmon dish works wonderfully.

Storing and Reheating Your Alfredo:

For the best quality, it’s generally advised to reheat homemade Alfredo no more than two times. Due to the high-fat content of the cream, it is prone to separation when subjected to constant reheating cycles. While leftovers will still be delicious, they may lose their pristine creamy texture and take on a slightly glossy or oily appearance. To store, transfer any leftovers to an airtight container and refrigerate for up to 4 days. When reheating, use a microwave in short bursts of 30 seconds, stirring between each interval, until the pasta is heated through. For stovetop reheating, add a splash of milk or cream to loosen the sauce.

To Make-Ahead: Preparing this dish in advance is a fantastic time-saver! Layer the ingredients into a casserole dish, starting with the cooked pasta, followed by the sautéed mushrooms, and finally pour the rich Alfredo sauce directly over them. **DO NOT STIR** at this stage. Cover the dish tightly with foil and keep it refrigerated until you’re ready to bake. To reheat and serve, bake at 350°F (175°C) for 45-55 minutes, or until the dish is thoroughly hot and bubbling.

The secret to a luxuriously thick and velvety Alfredo sauce truly lies in the right balance of ingredients, especially cheese. Without sufficient cheese, Alfredo sauce can often turn out thin and runny. This is precisely why a roux (a cooked mixture of fat and flour) is a very common method employed when preparing many types of creamy sauces. However, our particular Alfredo sauce recipe stands out because it is prepared differently, achieving an incredibly smooth and velvety thick consistency without the need for a traditional roux. The combination of heavy cream, Parmesan, and a touch of cornstarch creates a stable and rich emulsion, ensuring your sauce is always perfectly thick and clings beautifully to the pasta.

Yes, Alfredo sauce can indeed be frozen, especially when prepared as a full pasta dish! This makes it an excellent option for meal prepping or having a quick, gourmet dinner ready when you need it. To freeze Mushroom Fettuccine Alfredo, simply layer the cooked noodles evenly into a freezer-safe 13×9 inch pan (a foiled disposable pan works great). Top the pasta with the sautéed mushrooms, and then generously pour the prepared Alfredo sauce directly over the layered ingredients. It’s crucial that you **DO NOT STIR** the pasta, mushrooms, and sauce together before freezing, as this helps maintain the sauce’s integrity and prevents it from separating excessively during thawing and reheating. Cover the pan tightly with aluminum foil, ensuring it’s sealed well, and freeze for up to 3 months.

To Reheat from Frozen: There’s no need to thaw completely beforehand. Simply remove the frozen casserole from the freezer, uncover the foil, or replace with new foil if freezer burn is a concern, and bake in a preheated 350°F (175°C) oven for approximately 45-55 minutes, or until it’s bubbling hot in the center and thoroughly heated through. You might want to gently stir it halfway through baking to ensure even heating and redistribute the sauce.

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Mushroom Fettuccine Alfredo

Equipment

• Saucepan
• Stockpot
• Serving Dish

Ingredients

Instructions

Notes