Chef John's Creamy Mushroom Pasta

Chef John's Creamy Mushroom Pasta

Chef John 26820

"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.

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

18
  1. 27 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.

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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 ...

Just made this tonight. I doubled the liquid, as my husband likes a lot of sauce on pasta, and it was great! It was a bit thin for my taste, so I thickened it with a little flour/water sort of r...

Love this :)

This was really great! I added everything and it was fantastic, I also added a package of aidellas pre-cooked Chicken Meatballs w/ Caramelized Onions.

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