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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

52 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 6
Rating: Unrated
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!
Rating: Unrated
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!