Mushrooms Recipes
Deep, savory mushroom recipes — risottos, pasta, soups, roasted preparations, and umami-rich plant-based dishes.
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Fan Favoritegluten free mushroom alfredo
gluten free classic alfredo with Italian sausage, peas, and mushrooms!
Jordan AvraIngredients
- Trader Joe's gluten free egg noodles (1 container is 2.5 servings)
- 2-3 links Hot Italian Sausage
- 1/2 cup Peas
- 1/2 cup Cremini mushrooms
- Butter
- Parmigiano Reggiano
Instructions
- 1Boil water in one pot, and in another pan, start cooking the Italian sausage. (I squeeze it out of the caseing)
- 2Once your water is boiling, add in the whole package of gluten free egg noodles (or any pasta of your choice). They only need to cook for about 2-4 min.
- 3After the noodles are done. Set aside some pasta water and then drain the noodles. In the same pan the sausage was in, drain the grease, then add the peas (I used frozen), and the freshly sliced cremini mushrooms.
- 4After the mushrooms are softened and the peas are warm, add in your butter ( I eye ball how much I use). Then add in the pasta. Start grading your fresh parmesan over the pan and start mixing it all together, adding pasta water as you go. Add the sausage back in.
- 5Serve & enjoy!
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Open in Pepper →Why Mushrooms Are the Secret to Better-Tasting Everything
Mushrooms are one of the few plant-based ingredients that deliver genuine umami — that deep, savory, satisfying quality usually associated with meat and aged cheese. Properly cooked mushrooms can stand in for meat in many dishes and elevate everything they're added to.
The most important technique: don't crowd them. A hot, dry pan with mushrooms in a single layer produces the golden, caramelized crust that makes them irresistible. Crowding causes steaming, which makes them grey and limp.
The most essential mushroom recipes are those that home cooks on Pepper return to again and again, whether for weeknight sautés, elegant risottos, or umami-rich pasta sauces.
Quick Tips
- 1
Don't crowd the pan
Mushrooms release a lot of moisture — if you pile them in, they steam instead of sear. Cook in a single layer with space between them and resist stirring until they're golden on one side.
- 2
Salt at the right time
Add salt after mushrooms have browned, not before. Salting too early draws out moisture and you'll end up with soggy, gray mushrooms instead of the deeply seared texture you want.
- 3
Wipe, don't wash
Most mushrooms shouldn't be rinsed — they soak up water like a sponge. Use a damp paper towel or a soft brush to clean them just before cooking to keep them dry and sear-ready.
- 4
Deglaze for flavor
After searing mushrooms, deglaze the pan with a splash of wine, sherry, or soy sauce. The browned bits stuck to the pan are pure umami — scrape them up and they'll make the whole dish taste richer.
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