Reviews (2) Add Rating & Review 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!
Back to Creamy Shiitake Alfredo All Reviews for Creamy Shiitake Alfredo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 50 mins total: 50 mins Servings: 4 creamy-shiitake-alfredo-med107616.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 50 mins Servings: 4 creamy-shiitake-alfredo-med107616.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 50 mins Servings: 4
Recipe Summary
prep: 50 mins total: 50 mins
Servings: 4
prep: 50 mins
total: 50 mins
prep:
50 mins
total:
Servings: 4
4
creamy-shiitake-alfredo-med107616.jpg
creamy-shiitake-alfredo-med107616.jpg
Ingredients
Ingredients
- 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
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.
Reviews (2)
Add Rating & Review 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!
Reviews (2)
Add Rating & Review 52 Ratings 5 star values: 10 4 star values: 13 3 star values: 16 2 star values: 7 1 star values: 6
Add Rating & Review
52 Ratings 5 star values: 10 4 star values: 13 3 star values: 16 2 star values: 7 1 star values: 6
52 Ratings 5 star values: 10 4 star values: 13 3 star values: 16 2 star values: 7 1 star values: 6
52 Ratings 5 star values: 10 4 star values: 13 3 star values: 16 2 star values: 7 1 star values: 6
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!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!
Rating: Unrated
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!
All Reviews for Creamy Shiitake Alfredo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Shiitake Alfredo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
