Rating: 4.5 stars 4.7
299 Ratings
  • 5 star values: 233
  • 4 star values: 50
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1

This creamy mushroom pasta features hot cooked fettuccine pasta coated in a beautiful, aromatic, creamy mushroom sauce. You can use any pasta you like in this quick dish.

Recipe Summary

15 mins
35 mins
50 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

375 calories; protein 11.1g; carbohydrates 33.6g; fat 22.4g; cholesterol 60.6mg; sodium 371.3mg. Full Nutrition