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8 ounces fettuccine pasta
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2 tablespoons olive oil
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¾ pound fresh white mushrooms, sliced
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¼ pound fresh shiitake mushrooms, stemmed and sliced
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salt and ground black pepper to taste
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2 cloves garlic, minced
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2 fluid ounces sherry
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1 cup chicken stock
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1 cup heavy whipping cream
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1 ½ teaspoons chopped fresh thyme
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1 ½ teaspoons chopped fresh chives
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1 ½ teaspoons chopped fresh tarragon
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9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
Chef John's Creamy Mushroom Pasta
This creamy mushroom pasta features hot cooked fettuccine pasta coated in a beautiful, aromatic, creamy mushroom sauce. You can use any pasta you like in this quick dish.
Recipes · Main Dishes · Pasta
| Prep Time: 15 mins |
| Cook Time: 35 mins |
| Servings: 6 |
| Total Time: 50 mins |
Ingredients
Ingredients List
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes.
Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted.
Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.
Nutrition Facts (per serving)
Nutrition Facts
| 375 | Calories |
| 22g | Fat |
| 34g | Carbs |
| 11g | Protein |