Food & Cooking Recipes Ingredients Pasta and Grains Creamy Shiitake Alfredo 3.3 (52) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Total Time: 50 mins Servings: 4 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. Ingredients Coarse salt and ground pepper ¾ 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 ½ cup dry white wine, such as Sauvignon Blanc ¾ cup heavy cream Grated Parmesan, for serving Directions 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. Rate it Print