This creamy mushroom pasta features hot cooked fettuccine pasta coated in a beautiful, aromatic, creamy mushroom sauce.
Ingredients
- ounces fettuccine pasta: 8 piece
- olive oil: 2 Tbsp
- white mushrooms: 0.75 pound (sliced, fresh)
- shiitake mushrooms, stemmed and: 0.25 pound (sliced, fresh)
- salt and ground black pepper: (to taste)
- garlic: 2 clove (minced)
- fluid ounces sherry: 2 piece
- chicken stock: 1 cup
- heavy whipping cream: 1 cup
- ½ teaspoons chopped fresh thyme: 1 piece
- ½ teaspoons chopped fresh chives: 1 piece
- ½ teaspoons chopped fresh tarragon: 1 piece
- freshly shredded Parmigiano-Reggiano cheese: 9 Tbsp (divided)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
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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.
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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
