Creamy Shiitake Alfredo
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.
Everyday Food, November 2011
52 Ratings
- 5 star values: 10
- 4 star values: 13
- 3 star values: 16
- 2 star values: 7
- 1 star values: 6
Martha Stewart Member
Rating: Unrated
08/19/2014 Thank you Sarah! This Shiitake Mushroom Recipe was a hit with my friends for lunch! I adapted the recipe by using sliced white mushrooms, Basil instead of Thyme and instead of Fusilli Pasta, used miniature raviolis. I continue to be inspired by all of the Sarah Carey's videos. So excited to be cooking and sharing your recipes with my friends and family. Thanks for all your creative collaboration. Kudos to the camera crew as well!
Martha Stewart Member
Rating: Unrated
04/29/2014 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!