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Chef John's Creamy Mushroom Pasta
Chef John's Creamy Mushroom Pasta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulgent mushroom fettuccine in a savory Parmesan cream sauce by Chef John.
Ingredients:
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 0.75 pound fresh white mushrooms, sliced
  • 0.25 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
  • 1.5 teaspoons chopped fresh thyme
  • 1.5 teaspoons chopped fresh chives
  • 1.5 teaspoons chopped fresh tarragon
  • 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
Instructions:
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until al dente, about 8 minutes. Drain pasta without rinsing; transfer to a large serving bowl to keep warm.
  • Heat olive oil in a large skillet over medium heat. Cook white and shiitake mushrooms with a pinch of salt, stirring occasionally, until mushrooms are browned and liquid evaporates, about 10 minutes.
  • Add minced garlic to the mushrooms and sauté for 1 minute. Deglaze the pan with sherry and cook until the liquid is almost gone. Pour in chicken stock, then season with salt and black pepper. Simmer until slightly thickened, around 5 minutes.
  • Combine the cream with the mushroom mixture and simmer for 5 minutes until it foams and thickens slightly.
  • Combine the thyme, chives, and tarragon with the mushroom sauce, then turn off the heat before stirring in 1/2 cup of Parmigiano-Reggiano cheese until melted.
  • Drizzle half of the flavorful mushroom sauce over the pasta, mixing it in gently to ensure it's well coated. Finish by pouring the rest of the luscious sauce on top and sprinkle with a tablespoon of fragrant Parmigiano-Reggiano cheese. Enjoy!

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