This creamy mushroom pasta features hot cooked fettuccine pasta coated in a beautiful aromatic creamy mushroom sauce
Prep Time
40 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Gather the ingredients.
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.
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.
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.
Pour cream into mushroom mixture
stir to combine
and simmer for 5 minutes. Mixture will foam and thicken slightly.
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.
Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.
Chef John
Chef's Note
The sauce is the star of the show
so you can use any pasta you like in this delicious dish.
