Chef John's Creamy Mushroom Pasta
Description
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.
Ingredients
•
8 ounces fettuccine pasta
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2 tablespoons olive oil
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3/4 pound fresh white mushrooms, sliced
•
1/4 pound fresh shiitake mushrooms, stemmed and sliced
•
salt and ground black pepper to taste
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2 cloves garlic, minced
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2 fluid ounces sherry
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1 cup chicken stock
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1 cup heavy whipping cream
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1 1/2 teaspoons chopped fresh thyme
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1 1/2 teaspoons chopped fresh chives
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1 1/2 teaspoons chopped fresh tarragon
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9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
Directions
1
Gather the ingredients.
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.
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.
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.
5
Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
6
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.
7
Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.