Tender sautéed shiitake mushrooms and a creamy asiago alfredo sauce are a dream pairing in this date night-worthy mushroom fettuccine alfredo!
Valentine’s Day is only a few days away and we’ve got the perfect last-minute date night dinner you’ve just gotta have in your plans!
It’s just a simple fettuccine alfredo but made extra fancy with the addition of nutty asiago cheese and flavorful garlic butter shiitake mushrooms.
And with how easy this goodness is to pull off? Strongly consider just living in that pan.
You’re only going to need 8 ingredients (yes, I’m serious!) for this fettuccine alfredo and it seriously tastes better than any restaurant. Give me one reason why this doesn’t belong on your regular dinner rotation.
This Fettuccine Alfredo features…
- Sautéed shiitake mushrooms
- A rich and creamy asiago alfredo sauce
- Tender fettuccine pasta
Making the Fettuccine Alfredo
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- All-purpose flour
- 2% or skim milk
- Heavy whipping cream
- Asiago cheese
- Fettuccine pasta
Choosing Your Mushrooms
We like to do a mix of shiitake mushrooms and either buttons or baby bellas to keep this alfredo a bit more on the affordable side.
You can certainly do all shiitake mushrooms or a mix of several different kinds for extra texture in this fettuccine. This recipe is very forgiving as to the kind of mushrooms you can use.
Tips for Perfect Fettuccine Alfredo
- Sauté mushrooms – it will only take a few minutes of cooking to get the mushrooms perfectly tender.
- Make a roux – a roux is equal parts butter and flour and it is the base to your sauce that’s made by whisking constantly over medium heat until a light golden brown.
- Slowly drizzle in milk + cream – use a whisk to evenly incorporate the liquids into the roux to avoid lumps from forming.
- Cook sauce over medium heat – once the milk and cream have been added, cook the sauce over medium heat and stir often to avoid burning. The sauce is done when it’s bubbly and can coat the back of a spoon.
- Freshly grate asiago – freshly grating the asiago will give your alfredo sauce a much better flavor and will melt easier.
- Cook pasta to al dente – the pasta will continue cooking a bit in the sauce so make sure to boil only to al dente.
- Reserve pasta cooking water – set aside 1/2 cup pasta cooking water to help loosen up the sauce.
Try these ideas for a different twist on this recipe.
- Add more vegetables – try sautéing sweet pepper, green beans, asparagus, or spinach with the mushrooms.
- Make it meaty – add cooked chicken, steak, or bacon for a meaty addition.
- Try a different cheese – feel free to use Parmesan or a white cheddar in place of the asiago.
For a full meal, we recommend serving this fettuccine alfredo with steak, roast chicken, a green salad, or garlic bread. It’s also hearty enough though that it’s just as excellent on its own!
The flavors of the sharp asiago with the buttery tender mushrooms is a thing of absolute magic in this alfredo! Don’t forget the extra asiago grated on top and LOTS of black pepper.
Trust me, pull this one out whenever you wanna impress someone!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this alfredo made step-by-step on Google web stories.
More pasta side dish favorites to make next!
Asiago Shiitake Mushroom Fettuccine Alfredo
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- 3 tablespoons unsalted butter, divided
- 6 oz shiitake mushrooms, thinly sliced
- 8 oz button or baby bella mushrooms, thinly sliced
- 3 medium cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1-1/2 cups skim or 2% milk
- 1/2 cup heavy whipping cream
- 3/4 cup grated Asiago cheese
- 12 oz dry fettuccine pasta (cooked according to package instructions until al dente and 1/2 cup pasta water reserved)
- Additional asiago cheese for serving
- In a Dutch oven or large skillet over medium-high heat, melt 1 tablespoon butter. Add mushrooms and sauté over medium-high heat until nearly tender, about 2-3 minutes of cooking. Add garlic and cook 1 additional minute until fragrant. Season mushrooms with salt and pepper to taste and transfer to a bowl.
- Melt remaining butter in same pan you used for the mushrooms over medium heat. Whisk flour into butter and cook 1-2 minutes until golden brown.
- Slowly begin drizzling in milk and whipping cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in asiago cheese until melted.
- Fold linguine and shiitake mushrooms into sauce and return to medium heat, cooking 2-3 minutes until pasta and mushrooms are evenly coated, thinning sauce with pasta water if needed. Season with salt and pepper to taste if needed.
- Serve fettuccine alfredo warm with additional grated asiago cheese on top. Enjoy!