Chef John's Creamy Mushroom Pasta

Chef John's Creamy Mushroom Pasta

13
Chef John 22112

"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

45 m servings 375 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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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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Directions

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  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.

Reviews

13
  1. 21 Ratings

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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.

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.

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 ...

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 ...

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...

This is very bland. Needs flavour.

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