Chef John's Creamy Mushroom Pasta

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 40 minutes

재료

8 ounces fettuccine pasta

2 tablespoons olive oil

¾ pound fresh white mushrooms, sliced

¼ pound fresh shiitake mushrooms, stemmed and sliced

salt and ground black pepper to taste

2 cloves garlic, minced

2 fluid ounces sherry

1 cup chicken stock

1 cup heavy whipping cream

1 ½ teaspoons chopped fresh thyme

1 ½ teaspoons chopped fresh chives

1 ½ teaspoons chopped fresh tarragon

9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

방향

Gather the ingredients.

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.

Meanwhile, 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.

노트

Chef's Note

The sauce becomes the star, of the show, so you can use any pasta you like in this delicious dish.

영양 정보

• 칼로리: 311 kcal
• 지방 전체: 22 g
• 포화 지방: 11 g
• 불포화 지방: 0 g
• 콜레스테롤: 53 mg
• 나트륨: 286 mg
• 탄수화물 전체: 20 g
• 식이섬유: 2 g
• 총 당류: 4 g
• 단백질: 8 g