Best 2 Creamy Shiitake Alfredo Recipes

Indulge in a culinary masterpiece that combines the earthy flavors of shiitake mushrooms with the creamy richness of Alfredo sauce. This delightful dish, Creamy Shiitake Alfredo, is a symphony of textures and flavors that will tantalize your taste buds. Prepared with a medley of tender shiitake mushrooms, sautéed until golden brown, and tossed in a velvety Alfredo sauce, this recipe is a true celebration of umami. Served over your favorite pasta, this dish is sure to become a favorite in your kitchen. Accompanying this main course recipe are three tempting variations that offer unique twists on the classic. Explore the vibrant flavors of the Roasted Red Pepper Alfredo and the tangy zest of the Lemon Alfredo, or delight in the indulgent decadence of the Truffle Alfredo. Each variation promises a culinary adventure that will leave you craving more.

Let's cook with our recipes!

CREAMY SHIITAKE ALFREDO

Creamy Shiitake Alfredo image

Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
3/4 pound fusilli or other short twisted pasta
2 tablespoons unsalted butter
3 small shallots, thinly sliced
3 garlic cloves, minced
1 pound shiitake mushrooms, stemmed and thinly sliced
2 tablespoons chopped fresh thyme leaves
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
Grated Parmesan, for serving

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.

Nutrition Facts : Calories 624 g, Fat 24 g, Fiber 7 g, Protein 17 g, SaturatedFat 14 g

CHEF JOHN'S CREAMY MUSHROOM PASTA

Chef John's Creamy Mushroom Pasta image

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Provided by Chef John

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Steps:

Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g

Tips:

Use dried shiitake mushrooms for a more intense flavor. Rehydrate them in hot water for 20 minutes before using.
Sauté the mushrooms in butter until they are browned. This will help to bring out their flavor.
Use a good quality Alfredo sauce. You can make your own or use a store-bought brand.
Add some freshly grated Parmesan cheese to the sauce. This will help to thicken it and add flavor.
Cook the pasta according to the package directions.
Toss the pasta with the sauce and mushrooms.
Serve immediately, garnished with fresh parsley.

Conclusion:

This creamy shiitake Alfredo is a quick and easy meal that is packed with flavor. It is perfect for a busy weeknight dinner or a special occasion. The combination of mushrooms, Alfredo sauce, and Parmesan cheese is sure to please everyone at the table. So next time you are looking for a delicious and satisfying pasta dish, give this recipe a try.