PASTA & NOODLES-RECIPES

Chef John's Creamy Mushroom Pasta

Name: Chef John's Creamy Mushroom Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 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

6 servings

servings

15 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

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

Directions

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.

Notes

Chef's Note

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

Nutrition

Serving Size

Calories

311 kcal

Total Fat

22 g

Saturated Fat

11 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

53 mg

Sodium

286 mg

Total Carbohydrate

20 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

8 g