Mushroom Alfredo with Homemade Pasta

Alfredo for the mushroom lovers!

Prep Time1

Cook Time15

Course: Main Course

Cuisine: American, Italian

Keyword: alfredo, fresh pasta, mushrooms, pasta

Servings: 4

8 oz mushrooms, roughly chopped I used a mix of portobello, cremini, shitake and chanterelle from a local Farmer's Market!
3 tbsp unsalted butter
1 small yellow onion, diced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine
1 cup heavy cream
2 cups chicken stock

In a food processor, combine the flour, eggs, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/4 tsp dried marjoram and 1 tbsp olive oil. Pulse about 10 times or just until dough comes together (it will be a little crumbly).
Turn the dough out on a floured surface, and begin to knead, folding over and pushing the dough down and away from you, turning as you go. Knead the dough for 7-10 minutes, or until dough is very smooth. If dough is too sticky, add a little flour. If it is too dry, add a little olive oil.
Roll the dough into a ball, cover with plastic wrap, and let the dough rest in the fridge for 30 minutes.
After dough has rested, divide into 4 sections. Using your pasta roller attachment, roll out your sheets of pasta, and set them on a floured surface. Complete this step for all 4 sections of pasta dough.
If you have a pasta cutter attachment, put the sheets back through that attachment, cutting as desired (I cut fettuccine noodles for this recipe). If you do not have a pasta cutter attachment, cut noodles by hand using a pizza cutter or knife. Keep flour handy to dust them with as you go so they don't stick together. We like to drape them over the sides of mixing bowls!

In a large saute pan with high sides, melt 3 tbsp of butter over medium heat.
Add roughly chopped mushrooms and diced onion, and cook until mushrooms have softened and onions are translucent, 7-8 minutes.
Add garlic, and stir to combine. Cook until garlic is fragrant, 1-2 minutes.
Add 1 tsp dried marjoram, 1 tsp dried thyme, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.
Add 1/4 cup of dry white wine to deglaze the pan, scraping up any brown bits off the bottom.
Add heavy cream and chicken stock, stir to combine, and bring to a gentle boil.
Once boiling, reduce to a simmer for 2-3 minutes to let the flavors come together, stirring often. Remove from heat.
Using a blender or immersion blender, blend the sauce until very smooth, or to your desired consistency. (BE CAREFUL if using a blender that you don't put the sauce in while it is too hot, or you will risk the steam building up and creating a dangerous, messy explosion all over your kitchen). Transfer sauce to a large bowl and set aside.

Wipe the same saute pan clean, and then melt 3 tbsp unsalted butter over medium heat.
Add the sliced mushrooms, mix in thoroughly with the butter, then leave undisturbed for 4-5 minutes to allow the mushrooms to brown. Give them a toss/stir, and cook an additional 4-5 minutes or until soft and golden brown on all sides.
Add salt to taste, then transfer mushrooms to a small bowl, and set aside. (DO NOT salt mushrooms before this step, or they will be grey and soggy).

Bring a large pot of salted water to a boil.
Once water is boiling, add fresh pasta to the pot, and cook for 2 minutes.
While pasta cooks, add half of the mushroom alfredo sauce back to the saute pan over medium-low heat to warm through.
Using a pasta spoon / spaghetti server, transfer the cooked pasta to the saute pan with the mushroom alfredo sauce, and toss to combine. Add more mushroom alfredo sauce to achieve desired pasta to sauce ratio.
Add 1/4 - 1/2 cup of pasta water to the saute pan to help the sauce consistency and ensure it sticks to the noodles.
Serve pasta with sauteed mushrooms on top, along with grated parmesan cheese and fresh thyme leaves.