Best 5 Creamy Shiitake Alfredo Recipes

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Welcome to the realm of culinary artistry, where flavors intertwine to create a symphony of taste. In this article, we embark on a delightful journey to discover the best recipe for Creamy Shiitake Alfredo, a dish that combines the earthy goodness of shiitake mushrooms with the velvety richness of Alfredo sauce. Creamy Shiitake Alfredo stands as a testament to the transformative power of simple ingredients, deftly blended to produce a culinary masterpiece. Get ready to tantalize your taste buds as we unveil the secrets behind this delectable dish, providing you with the knowledge and inspiration to create an unforgettable dining experience.

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

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

SHIRATAKI NOODLE FETTUCCINE ALFREDO



Shirataki Noodle Fettuccine Alfredo image

A lower cal/fat version of the classic creamy noodle dish, using my favorite tofu noodles! You can also use regular noodles with the sauce of course. This makes enough sauce to cover an added meat or vegetable.

Provided by yogiclarebear

Categories     < 30 Mins

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

8 ounces tofu shirataki noodles, Fettuccine shape
1/4 cup fat-free ricotta cheese
2 tablespoons fat free cream cheese
1 tablespoon fat-free half-and-half
1 tablespoon reduced fat margarine, softened
2 teaspoons grated parmesan cheese
1 teaspoon minced garlic
1/8 teaspoon salt (or more to taste) or 1/8 teaspoon garlic salt (or more to taste)
1/4 teaspoon pepper (or more to taste)
cooked meat (optional) or broccoli (optional)

Steps:

  • Drain tofu noodles. Using a scissors, cut them into 3-4" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
  • Combine ricotta, cream cheese, half and half, margarine, parmesan, salt and pepper and mix slightly.
  • Spray treat a small non-stick skillet with cooking spray. Over medium heat, add the garlic and saute for 2-3 minutes, until it becomes fragrant.
  • Add the tofu noodles and heat through, stirring. Add pre-cooked meat or veggie here, if desired, and heat through.
  • Reduce heat to low-medium. Make a reservoir in the center of the pan with the noodles surrounding. Add the sauce mixture and let it soften. Mix it up and stir it into the noodles.
  • Heat through and serve!

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

PAPPARDELLE AND SHIITAKE MUSHROOMS IN SAFFRON CREAM SAUCE



Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce image

Provided by William Grimes

Categories     dinner, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 16

Salt
2 tablespoons light olive oil
10 large shiitake mushroom caps, cut into thin strips
1 large tomato, cut into small dice
2 yellow bell peppers, cut into thin strips
1 1/2 teaspoons minced garlic
20 ounces pappardelle or large bow-tie pasta
1 1/2 pounds rock shrimp (or other small shrimp), peeled and deveined
1/2 cup white wine
1/4 cup fish stock or bottled clam broth
1/4 cup chicken stock
1 1/2 cups heavy cream
2 large pinches saffron
Freshly ground black pepper
2 tablespoons butter (optional)
3 tablespoons chopped chives (cut into 1/2 inch lengths)

Steps:

  • Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta. In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices. Saute until mushrooms are limp, about 2 minutes. Remove from pan with a slotted spoon, and set aside in a bowl.
  • Add diced tomato to the pan. Saute until heated through, about 1 minute. Remove with a slotted spoon, and place in a bowl.
  • Add 1/2 tablespoon of the remaining oil to the pan. Add yellow peppers, and saute until limp, about 3 minutes. Remove to a bowl. Add garlic to the pan and saute lightly; do not brown. Remove to bowl of peppers. Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
  • While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan. Increase heat to medium-high, and add shrimp. Saute until shrimp are pink but not fully cooked, about 2 minutes. Remove with a slotted spoon, and place in a bowl.
  • Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp. Stir well with a wooden spoon, scraping the bottom of the pan. Add the cream and saffron, and bring to a simmer. Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes. Add the reserved vegetables and shrimp. Heat through, and add salt and pepper to taste. Add butter, if desired, and stir gently until it has melted. Add chives, reduce heat to very low, and cover pan.
  • Drain pasta well, and transfer to a warm serving bowl. Add saffron cream sauce, and toss gently to mix well. Serve immediately.

Nutrition Facts : @context http, Calories 743, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 30 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 1070 milligrams, Sugar 7 grams, TransFat 0 grams

CREAMY ALFREDO SAUCE



Creamy Alfredo Sauce image

This is a great quick and easy recipe that your family will love! You may add more Parmesan, garlic, and salt to taste. You can easily add anything you like (i.e. grilled shrimp, chicken, etc.). I also love pouring this sauce over pasta with sauteed peppers.

Provided by Veronica Becerra

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 30m

Yield 4

Number Of Ingredients 8

¼ cup butter, or more to taste
1 clove garlic, minced
¼ cup all-purpose flour
2 tablespoons grated Parmesan cheese (such as Kraft®)
2 cups milk
1 ½ teaspoons Italian seasoning
1 teaspoon salt, or to taste
1 pinch ground black pepper

Steps:

  • Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.
  • Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 12.6 g, Cholesterol 42.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 9.3 g, Sodium 751.8 mg, Sugar 5.8 g

Tips:

  • Use fresh shiitake mushrooms. Fresh shiitake mushrooms have a more intense flavor than dried shiitake mushrooms. If you can't find fresh shiitake mushrooms, you can use dried shiitake mushrooms. Just be sure to soak them in hot water for 20 minutes before using.
  • Don't overcook the shiitake mushrooms. Shiitake mushrooms are best when they are cooked until they are tender but still have a little bit of a bite to them. If you overcook them, they will become tough and chewy.
  • Use a good quality Alfredo sauce. The Alfredo sauce is the base of this dish, so it's important to use a good quality sauce. You can make your own Alfredo sauce or use a store-bought sauce.
  • Add some Parmesan cheese. Parmesan cheese adds a delicious nutty flavor to this dish. You can add it to the Alfredo sauce or sprinkle it on top of the pasta before serving.
  • Serve immediately. This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

Creamy shiitake Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with a creamy Alfredo sauce, shiitake mushrooms, and your favorite pasta. This dish is sure to please everyone at your table.

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