How to Make Chef John's Creamy Mushroom Pasta - A Step-by-Step Guide

If you're a fan of pasta dishes and are looking for a delicious and satisfying recipe to add to your repertoire, look no further than Chef John's Creamy Mushroom Pasta. This dish is the perfect combination of rich and creamy flavors with the earthy goodness of mushrooms, making it a truly comforting and indulgent meal.

One of the best things about this recipe is its simplicity. With just a handful of ingredients, you can create a restaurant-quality pasta dish in the comfort of your ow...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6

  • 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.
  • Nutrition

    311 cal.

    • Total Fat: 22g
    • Saturated Fat: 11g
    • Cholesterol: 53mg
    • Sodium: 286mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 4mg
    • Calcium: 112mg
    • Iron: 2mg
    • Potassium: 404mg