A simple creamy alfredo fettuccine dish made with the delicious earthy umami flavor of fresh mushrooms.
This quick and easy fettuccine alfredo recipe will become one of your favorite go to dinner recipes when you're short on time.
Prep the mushrooms and cook the pasta ahead of time and you will be serving a rich and creamy pasta dinner in under 30 minutes.
7 basic pantry ingredients cooked together make a rich and creamy meal that will impress the family and have them begging for more.
You will be amazed at how easy it is the make this gourmet restaurant style mushroom alfredo sauce with milk in less than 30 minutes.
Table of contents
Ingredients
To make this easy dinner recipe you will need fresh mushrooms, a bit of butter and minced garlic to cook them in. The alfredo sauce ingredients, which are all basic pantry ingredients you might already have on hand.
8 ounces of cooked pasta and a few extras like more shredded Parm cheese, and parsley for garnishing.
A pinch of red pepper flakes if you like to add a little spicy flavor to your Alfredo dishes.
- cooked fettuccine or other thin pasta
- Baby Porta Bella, cremini or white button mushrooms
- minced garlic
- butter (no substitutions)
- salt, ground black pepper, dried or fresh parsley and red pepper flakes
- shredded Parmesan cheese (use a block of real cheese for the creamiest and best alfredo flavor)
Pasta options. Any shape or size of pasta can be used for this recipe. I like to use no.6 fettuccine noodles because the flat wide pasta holds the sauce better. You can substitute angel hair, thin spaghetti or a penne pasta.
Directions
Recipe Prep: Cook the pasta el dente following the directions on the box. Drain well and rinse under cold water until the pasta is cool. Drain well again and set aside the fettucine noodles so they are ready before the alfredo sauce in done.
Cooking with fresh Mushrooms : Always rinse fresh prepackaged mushrooms under cold water and pat dry with a paper towel before cooking. Slice the mushrooms into ¼ inch slices.
Step 1: Cooking the mushrooms
Heat a skillet on medium high and melt the butter. Add the mushrooms to the pan.
After about 3 minutes when the mushrooms shrink a bit add the minced garlic to the skillet. Sauté the mushrooms and garlic in the melted butter for 5 minutes.
Remove the skillet from the burner and set aside while you make the alfredo sauce.
My homemade alfredo sauce with milk is so easy to make and tastes so much better than any sauce you can buy.
Once you make it you will never buy a jar of alfredo sauce again!
Step 2: Make the alfredo sauce.
In a medium sauce pan melt the butter and add the flour. Use a whisk to blend the flour into the melted butter.
Add the salt and ground pepper to the mixture and whisk to combine.
Whisk the mixture as it heats for about 3 minutes to slightly cook the flour and to break up any lumps of flour.
Slowly add the milk to the pot while whisking. Once all of the milk is added continue to whisk to break up any lumps and combine the alfredo sauce ingredients as it starts to thicken.
Add ¾ of a cup of shredded Parmesan cheese to the pot and whisk until the cheese melts into the sauce.
Whisk the sauce over the heat for 3 to 5 minutes until it has thickened.
Scrape the bottom of the pot to prevent scorching until the sauce has thickened to your liking. Remove the pot from the burner as soon as the sauce has thickened.
To make spicy alfredo sauce add ½ teaspoon red pepper flakes to the pot of sauce.
Step 3: Combining the ingredients
Add the cooked pasta to the skillet with the sautéed mushrooms. Toss to combine the mushrooms with the pasta.
Pour the hot alfredo sauce over the pasta and mushrooms in the skillet.
Use tongs to toss until the pasta is coated with the alfredo sauce.
Serve with a salad and crusty bread. Diner done in under 30 minutes.
Recipe FAQs
Creamy mushroom sauce is made of sliced fresh mushrooms and a homemade alfredo sauce made with milk, flour, salt, pepper and fresh Parmesan cheese.
Start with a good homemade alfredo sauce and you won't need to add much for it to taste better. The flavor of homemade alfredo sauce is far superior to any store bought jar of sauce.
There are many options when it comes to add-ins for Alfredo pasta dishes. You can add vegetables like mushrooms, broccoli, spinach, peas, or artichoke. Chicken and seafood also tastes delicious added to alfredo pasta.
More Pasta Serving Ideas
Alfredo recipes are very forgiving. Fettuccine alfredo is of course made with flat wide fettuccine pasta noodles. The shape and wider surface is perfect for the thick creamy alfredo sauce.
But, you can serve alfredo sauce over many other shapes and types of pasta.
A bed of cheese ravioli, tortellini, penne pasta, gnocchi or even egg noodles can be the perfect vessel for a delicious meal.
Recipe Expert Tips
- Pasta: any shape or size of pasta can be used for this recipe. I like to use no.6 fettuccine noodles because the flat wide pasta holds the sauce better. You can substitute angel hair, thin spaghetti or a penne pasta.
- ingredient substitutions not recommended: for the best alfredo sauce flavor do not make any substitutions. Use real butter, whole milk and real Parmesan cheese.
- cooking with fresh mushrooms: Always rinse well fresh prepackaged mushrooms under cold water and pat dry with a paper towel before cooking. Although they may look clean in the package they need to be washed before eating.
- 30 minute recipe: Cooked the pasta and slicing the mushrooms will save you time during the cooking process.
- sautéing fresh mushroom tips: Use butter or olive oil in a large skillet when sautéing mushrooms so the mushroom pieces are not too crowded. This allows the mushroom to sauté instead of cooking in the steam.
- thickening homemade alfredo sauce: whisk continually when cooking the sauce to prevent scorching on the bottom of the pot. The alfredo sauce will coat the back of a spoon when it has thickened.
- thinning thickened sauce of leftovers: leftover alfredo sauce will thicken. Thin the sauce with ¼ to ½ cup of milk before reheating.
- Makes: The sauce will cover 8 to 12 ounces of pasta depending on how saucy you like fettuccine alfredo and the shape and size of pasta used.
More Alfredo with milk recipes
Use this easy base alfredo sauce with milk recipe to make other alfredo recipes like lemon alfredo, basil alfredo, and even Alfredo sauce with half and half.
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Mushroom Alfredo Sauce with Milk
Ingredients
- 8 oz fettuccine or other thin pasta (cooked, rinsed and drained well)
- 8 oz. Baby Porta Bella, cremini or white button mushrooms (sliced)
- 1 tablespoon minced garlic
- 4 tablespoons butter (divided)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons all-purpose unbleached flour
- 2 cups whole milk
- 1 cup finely grated Parmesan cheese plus more for garnish
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon dried parsley flakes (optional)
Instructions
Recipe Prep
- Cook the pasta el dente following the directions on the box. Drain well and rinse under cold water until the pasta is cool.
- Rinse the mushrooms under cold water and pat dry with a paper towel. Slice the mushrooms into ¼ inch slices.
Cooking the mushrooms
- Heat a skillet on medium high and melt the butter. Add the mushrooms to the pan. After about 3 minutes when the mushrooms shrink a bit add the minced garlic to the skillet. Sauté the mushrooms and garlic in the melted butter for 5 minutes.
- Remove the skillet from the burner and set aside while you make the alfredo sauce.
Make the Alfredo Sauce
- In a medium sauce pan melt the butter and add the flour. Use a whisk to blend the flour into the melted butter. Add the salt and ground pepper to the mixture and whisk to combine. Whisk the mixture as it heats for about 3 minutes to slightly cook the flour and to break up any lumps of flour.
- Slowly drizzle the milk to the pot while whisking. Once all of the milk is added continue to whisk to break up any lumps and combine the alfredo sauce ingredients as it starts to thicken.
- Add ¾ of a cup of shredded Parmesan cheese to the pot and whisk until the cheese melts into the sauce.
- Whisk the sauce over the heat for 3 to 5 minutes until it has thickened. Remove from the heat as soon as done.
- To make spicy alfredo sauce add ½ teaspoon red pepper flakes to the pot of sauce.
Combining the ingredients
- Add the cooked pasta to the skillet with the sautéed mushrooms. Toss to combine the mushrooms with the pasta.
- Pour the hot alfredo sauce over the pasta and mushrooms in the skillet. Use tongs to toss until the pasta is coated with the alfredo sauce.
- Serve immediately with a salad and crusty bread.
- Makes 4 to 6 servings.
Video
Recipe Expert Tips
- pasta: any shape or size of pasta can be used for this recipe. I like to use no.6 fettuccine noodles because the flat wide pasta holds the sauce better. You can substitute angel hair, thin spaghetti or a penne pasta.
- ingredient substitutions not recommended: for the best alfredo sauce flavor do not make any substitutions. Use real butter, whole milk and real Parmesan cheese.
- cooking with fresh mushrooms: Always rinse well fresh prepackaged mushrooms under cold water and pat dry with a paper towel before cooking. Although they may look clean in the package they need to be washed before eating.
- 30 minute recipe: Cooked the pasta and slicing the mushrooms will save you time during the cooking process.
- sautéing fresh mushroom tips: Use butter or olive oil in a large skillet when sautéing mushrooms so the mushroom pieces are not too crowded. This allows the mushroom to sauté instead of cooking in the steam.
- thickening homemade alfredo sauce: whisk continually when cooking the sauce to prevent scorching on the bottom of the pot. The alfredo sauce will coat the back of a spoon when it has thickened.
- thinning thickened sauce of leftovers: leftover alfredo sauce will thicken. Thin the sauce with ¼ to ½ cup of milk before reheating.
- Makes: The sauce will cover 8 to 12 ounces of pasta depending on how saucy you like fettuccine alfredo and the shape and size of pasta used.
Henrietta Dixon
Hi Arlene, I just had to let you know how much I am loving ? your recipes they are so beautiful and delicious. I can’t wait to try this Alfredo and mushroom dish because everything in it is a favorite of mine so I know that I am going to enjoy it. Now I hope that you will not mind but I will probably be adding some chicken or pork to the dish and maybe even some green peas or asparagus but your dish just looks like the perfect palate for those items. Thank so very much for your wonderful recipes.
Arlene Mobley
Thank you Henrietta!