Chef John's Creamy Mushroom Pasta

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Chef John
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (5)

Rate This Recipe
chefmom
2

chefmom

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 mushrooms. It was really good, Will be making this again soon!!

ZweiKatzen
1

ZweiKatzen

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 completed.

JoyW
1

JoyW

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 back into empty warm pot. Just yummy. Try it.

More Reviews

Similar Recipes

Fettuccini with Mushroom, Ham and Rose Sauce
(217)

Fettuccini with Mushroom, Ham and Rose Sauce

Chef John's Chicken and Mushrooms
(170)

Chef John's Chicken and Mushrooms

Chef John's Mushroom Gravy
(73)

Chef John's Mushroom Gravy

Creamy Mushroom Pasta
(42)

Creamy Mushroom Pasta

Chef John's Pasta Primavera
(31)

Chef John's Pasta Primavera

Chef John's Meatless Meatballs
(27)

Chef John's Meatless Meatballs

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 33.6 g
  • 11%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Fettuccini with Mushroom, Ham and Rose Sauce

>

next recipe:

Creamy Mushroom Pasta