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Creamy Shiitake Alfredo

  • prep: 50 mins
    total time: 50 mins
  • servings: 4


  • 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


  1. Step 1

    In a large pot of boiling salted water, cook pasta according to package instructions. Drain.

  2. Step 2

    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.

Everyday Food, November 2011

Reviews (1)

  • 29 Apr, 2014

    Great recipe! I used a mix of shiitake mushrooms and sliced gourmet (brown) mushrooms as well as one cubed, pan-fried boneless, skinless chicken breast and it turned out wonderfully. I also substituted slightly lighter cream (18%) and it reached perfect thickness, in my opinion. We all enjoyed it, including our two-year-old. Thanks for the meal idea!