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Mushroom Alfredo with milk served over cooked fettucinne noodles on a brown clay dinner plate.

Mushroom Alfredo Sauce with Milk

Arlene Mobley - Flour On My Face
Mushroom Alfredo Sauce with milk is 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.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 268 kcal

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)
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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.

Nutrition

Serving: 6ServingCalories: 268kcalCarbohydrates: 21gProtein: 11gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 55mgSodium: 779mgPotassium: 326mgFiber: 1gSugar: 5gVitamin A: 569IUVitamin C: 0.4mgCalcium: 261mgIron: 1mg
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