Name: Chef John's Creamy Mushroom Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Fettuccine pasta - 8 ounces; Olive oil - 2 tablespoons; Fresh white mushrooms, sliced - ¾ pound; Fresh shiitake mushrooms, stemmed and sliced - ¼ pound; Salt and ground black pepper to taste - ¼ pound; Garlic, minced - 2 cloves; Sherry - 2 fluid ounces; Chicken stock - 1 cup; Heavy whipping cream - 1 cup; Chopped fresh thyme - 1 ½ teaspoons; Chopped fresh chives - 1 ½ teaspoons; Chopped fresh tarragon - 1 ½ teaspoons; Freshly shredded Parmigiano-Reggiano cheese, divided - 9 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Creamy Mushroom Pasta

1. Fettuccine pasta - 8 ounces

2. Olive oil - 2 tablespoons

3. Fresh white mushrooms, sliced - ¾ pound

4. Fresh shiitake mushrooms, stemmed and sliced - ¼ pound

5. Salt and ground black pepper to taste - ¼ pound

6. Garlic, minced - 2 cloves

7. Sherry - 2 fluid ounces

8. Chicken stock - 1 cup

9. Heavy whipping cream - 1 cup

10. Chopped fresh thyme - 1 ½ teaspoons

11. Chopped fresh chives - 1 ½ teaspoons

12. Chopped fresh tarragon - 1 ½ teaspoons

13. Freshly shredded Parmigiano-Reggiano cheese, divided - 9 tablespoons

How to cook deliciously - Chef John's Creamy Mushroom Pasta

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.

5. Stage

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.

6. Stage

Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese. Chef John