Chef John's Creamy Mushroom Pasta

Chef John's Creamy Mushroom Pasta

Chef John

"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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45 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 25
  1. 35 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This is very bland. Needs flavour.

Most helpful
Most positive
Least positive

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 ...

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 mushr...

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

Oh my goodness!!!! I absolutely loved this! My husband liked it, but he is a spicy type of guy, so a little bland for him, but he said it was good. I used minced garlic, a big heap of it. I only...

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

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 ...

This was really easy, and it was outstanding! I made it exactly as stated in the recipe, with one small change- instead of 8 oz of heavy whipping cream, I only used about 4 oz, and then I added ...

Truly a fantastic recipe. It's the most successful result I've ever had with a recipe here, I'm just thrilled! I don't usually do reviews, I'm really not a good cook and am never sure if it's ...

This is the very first review I have written and, as I am a devoted Chef John fan, it is not surprising that it is one of his recipes that I am reviewing. I have made this pasta many times alre...

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