Chef John's Creamy Mushroom Pasta Recipe - Allrecipes.com
Chef John's Creamy Mushroom Pasta  Recipe
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Creamy Mushroom Pasta
This cream sauce stars two kinds of mushrooms, fresh herbs, and sherry. See more
  • READY IN 45 mins

Chef John's Creamy Mushroom Pasta

Recipe by  

"A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
  2. Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
  3. Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
  4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
  5. Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
  6. Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2014

A little bland, needs more spice for the amount of meat. Pulled the pork shoulder apart when done, broiled to crisp it with a little bourbon and oj to bring out the flavor more. Excellent when completed.

 
Most Helpful Critical Review
Apr 12, 2015

This is very bland. Needs flavour.

 
Jan 07, 2014

This was amazing!!! I wouldn't change anything, I love the mixture of chives, tarragon, and thyme added to the sauce, I had a hard time finding shiitake mushroom so I used regular button mushrooms. It was really good, Will be making this again soon!!

 
Dec 12, 2013

As always, enjoyed! Had to add little bit more garlic.

 
Sep 02, 2014

Would definitely cook again. Did not have sherry or herbs but was still amazing!

 
Jan 01, 2014

Deeeeelicious!! Used portobello mushrooms instead. Added a few extra garlic cloves. Didn't have fresh tarragon & thyme on hand so used a little less in dried form. After drained pasta I put it back into empty warm pot. Just yummy. Try it.

 
Jun 28, 2015

OMG, first time trying to cook mushrooms and it came out so divine ! great recipe, i skipped the cheese part at the end and the fresh herbs because i didn't have them on hand and still came out like restaurant style flavor. also, I used white Zinfandel wine instead. definitely cook it again again. thank you Chef John, I love your recipes.

 
May 08, 2015

An amazing recipe. I have tried it twice so far. We were equally impressed each time. I have replaced the fresh mushrooms with dried Porcini mushrooms in my second time cause I didn't have fresh mushrooms. It worked as well. I love this recipe. Thank you chef John. We are big fans of your recipes. Highly recommended.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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