Asiago Shiitake Mushroom Fettuccine Alfredo

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Tender sautéed shiitake mushrooms and a creamy asiago alfredo sauce are a dream pairing in this date night-worthy mushroom fettuccine alfredo!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 394kcal

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!

Storing Instructions

Store fettuccine in refrigerator up to 6 days.