Chef John's Creamy Mushroom Pasta

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

筆記

Chef's Note

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

營養

• 卡路里: 311 kcal
• 總脂肪: 22 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 0 g
• 膽固醇: 53 mg
• 鈉: 286 mg
• 總碳水化合物: 20 g
• 膳食纖維: 2 g
• 總糖: 4 g
• 蛋白質: 8 g