Rich, decadent, creamy, woodsy, and completely luxurious, Fettuccine Alfredo with Mushrooms will turn any night into an occasion. With the meaty umami of morels and nutty parmesan this will have you eating straight from the pan.
Whatever the question, Italian food is always the right answer. Whether it's the pure comfort of spaghetti and meatballs or this dressed up Italian-American classic, it's always comforting and irresistible.
Why You'll Love This Recipe
- Easy Process - While this is a restaurant worthy recipe, it is an easy homemade alfredo recipe anyone can recreate at home. Whether you're looking for the perfect date night at home dish or something to make a weeknight special, this is it. It comes together in less than an hour.
- Minimal Ingredients - You only need a handful of high-quality ingredients to recreate this beautiful dish in your own home.
- Balance of Flavors - This alfredo recipe feels meaty with the addition of delicate and woodsy morels, but is completely vegetarian. The morels not only make this feel hearty but also add incredible texture.
Getting a little fancy has never been more effortless than with Fettuccine Alfredo with Mushrooms. With less than ten ingredients including basics like salt and pepper this is a special occasion dish anyone can create at home.
- Morel Mushrooms - These rich, meaty, opulant, and earthy mushrooms from D'Artagnan are wild foraged from the Pacific Northwest. They're a rare, seasonal mushroom beloved by the culinary world. Their season begins in spring and then gets smaller through the summer. As the season progresses so does their incredible flavor.
- Butter - Gives richness to the morel mushrooms.
- Thyme - A little citrusy and a little woodsy, this is all the mushrooms need as an accent aside from a little salt and pepper.
- Heavy Cream - The basis of the alfredo sauce, thickens as it cooks.
- Shredded Parmesan - Nutty, salty, and full of umami, this is a classic component to alfredo sauce.
- Salt and Pepper - Seasons both the mushrooms and the sauce without overpowering.
- Nutmeg - Adds a whisper of warmth that elevated this dish and pairs well with any white sauce.
- Garlic - Gives delicate savory flavor without overpowering.
- Fettucine - Is there anything better than twirling noodles around your fork? The perfect base for the sauce and mushrooms.
How to Make Fettuccine Alfredo with Mushrooms
This classic Italian dish comes together with just a few simple steps. The mushrooms sauté quickly and the alfredo sauce comes together faster than it takes your pot of water to boil for the pasta!
Rich and creamy fettuccine alfredo is taken over the top with herb sauteed morel mushrooms.
Boil your pasta according to the package directions for al dente and drain. Make sure that your mushrooms are clean.
- Alfredo Sauce
Place a saucepan over medium/low heat and add your heavy cream. Add the remaining ingredients and stir until the cheese has melted. Taste for seasoning and adjust if needed.
When the Alfredo sauce is cooking make your mushrooms. Heat a large skillet over medium heat. Add the butter and allow it to melt. Add the morel mushrooms, salt, pepper, and thyme. Toss and cook until the mushrooms are tender, about five minutes.
Add your cooked pasta to the alfredo sauce and toss to combine. Plate your fettuccine alfredo and top each plate with some of the morel mushrooms.
How to Make This Recipe Gluten Free
Use your favorite pasta for this recipe! You can make it completely gluten free by using a gluten free pasta. Feel free to substitute with other shapes such as linguine, penne, or spaghetti.
How to Make this Recipe Dairy Free
Alfredo sauce is traditionally made with all dairy ingredients. To make this recipe dairy free use a plant based heavy cream, dairy free butter, and dairy free parmesan cheese. There are many amazing brands out there so use what you like.
Although there's really no real substitution for the incredible flavor of morel mushrooms, they are truly a seasonal produce. If they're not in season or unavailable, you can use your favorite mushrooms for this. Sauté them in the same way with the thyme and butter. You can also use dried morel mushrooms for this recipe. Simply rehydrate them according to the package directions and then drain. Proceed with the recipe in the same way.
Is there anything better than leftover pasta? Who hasn't dug into that cold pasta straight from the refrigerator at midnight? To store the leftovers for this dish, allow the alfredo to cool completely and then transfer it to an airtight container. Keep it refrigerated and it will last up to four days.
You can reheat this fettuccine alfredo in two ways. Either gently rewarm it in a skillet or saucepan on low heat on the stove, or microwave it in thirty second intervals, stirring occasionally.
Top Tip for Fettuccine Alfredo with Mushrooms
Make sure that you use a large pan when sautéing your mushrooms. You want them spread out in an even layer, not piled up on each other. Mushrooms release a lot of liquid during the cooking process. This will allow them to cook and brown as opposed to steam.
Fettucine Alfredo with Mushrooms
- 1 stockpot/colander
- 1 Large skillet
- 1 saucepan
- 16 oz morel mushrooms, cleaned
- 4 tbsp butter
- pinch of salt and pepper
- 2 sprigs fresh thyme
- 2 cups heavy cream
- 12 oz shredded parmesan cheese
- 1 tsp salt
- ¼ tsp black pepper
- pinch of nutmeg
- 1 garlic clove, minced
- fettucine, cooked according to package directions and drained
- Heat a large skillet over medium heat and add butter. Allow the butter to melt.
- Once the butter has melted add the remaining ingredients. Toss and continue to cook until the mushrooms are tender, about 5 minutes.
- Cook the pasta according to the package directions for al dente and drain.
- Add all of the ingredients except for the pasta to a saucepan over medium low heat.
- Stir until the cheese has completely melted and the sauce has slightly thickened.
- Add in the cooked pasta and toss to combine.
- To plate, add the fettucine alfredo to plates and top with the morel mushrooms. Enjoy!
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