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.

 
Apr 09, 2015

I love this recipe!! I've made it several times. I've used several types of mushrooms and all turn out well.

 
Mar 17, 2015

Great even though I was missing ingredients! I had only baby bellas, none of the spices required, no cheese, and no whipping cream! I used half and half, rosemary as the spice and added more garlic. It didn't thicken up probably because of the half and half, so I added a tsp of cornstarch to a tablespoon of half and half and added that. It thickened after simmering a few minutes, and I used it over linguine. The only thing I couldn't really replace was the parmesan, and that would have made it perfect. Next time I will get all the ingredients-this was good, but I can tell following the recipe would be awesome! But I had a million mushrooms to use NOW-and this was a great use for them, thank you!

 

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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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