Chef John's Creamy Mushroom Pasta

This rich and creamy mushroom pasta is Chef John's recipe for fettuccine coated in a herby Parmesan cream sauce with fresh shiitake and white mushrooms.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 311 Calories

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup chicken stock
• 2 fluid ounces sherry
• 8 ounces fettuccine pasta
• 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
• 1.5 teaspoons chopped fresh thyme
• 1.5 teaspoons chopped fresh chives
• 0.75 pound fresh white mushrooms, sliced
• 0.25 pound fresh shiitake mushrooms, stemmed and sliced
• 1.5 teaspoons chopped fresh tarragon

Recipe Instructions

Step 1

Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.

Step 2

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.

Step 3

Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes.

Step 4

Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.

Step 5

Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted.

Step 6

Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.