A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Chef John
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.

  • 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.

  • 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.

  • 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.

Nutrition Facts

375 calories; 22.4 g total fat; 61 mg cholesterol; 371 mg sodium. 33.6 g carbohydrates; 11.1 g protein; Full Nutrition

Reviews (205)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2014
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!! Read More
(40)

Most helpful critical review

Rating: 3 stars
11/16/2016
Needs more garlic and cheese. It's good. Read More
(4)
269 Ratings
  • 5 star values: 209
  • 4 star values: 46
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/07/2014
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!! Read More
(40)
Rating: 5 stars
10/07/2016
This was really easy, and it was outstanding! I made it exactly as stated in the recipe, with one small change- instead of 8 oz of heavy whipping cream, I only used about 4 oz, and then I added about 3 oz of sour cream that I had left over from another recipe. Some reviews have said that the sauce is very runny, but mine wasn't at all. Be sure to cook the mushrooms long enough for the liquid to evaporate and they start to brown- not only does that reduce the amount of liquid, it gives the mushrooms a great flavor. Also be sure to let the sauce reduce a bit after adding the sherry, and again after adding the cream. It'll thicken up nicely if you give it the time it needs! So good. Read More
(36)
Rating: 4 stars
06/17/2014
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. Read More
(18)
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Rating: 5 stars
06/10/2017
Oh my goodness!!!! I absolutely loved this! My husband liked it, but he is a spicy type of guy, so a little bland for him, but he said it was good. I used minced garlic, a big heap of it. I only had dried herbs, not fresh, so I added them in the cream and cooked them, rather than adding at the end. No sherry, but my husband had some Chardonnay, so I used that. And when it came to the Parmesan, well, we are cheese freaks, so I used more than the recipe calls for. I will make this a common dish in this house. Next time I will be adding artichokes, my husband requested it. It is a very runny sauce, so next time I may try what another reviewer suggested and use sour cream rather than whipping cream. If you find it is bland, try upping all the herbs and garlic and cheese. I love it as is, but for some people this is probably a great base to build on. Read More
(14)
Rating: 5 stars
01/13/2018
First time ever writing a review. I found Chef John's Chicken Kiev recipe a few months ago and was gobsmacked at how well it worked - so I thought I'd try this. This dish is incredible. I used the recipe exactly as is using fresh herbs (maybe extra garlic). I used excellent quality stock and premium parmigiano. It was not bland at all. If you use dried herbs, cheap stock, cheap parmigiano and omit the sherry, what do you expect other than bland? Only other alteration was I couldn't get Shitake so I used some dried porcini which I re-hydrated and poured the juice in. I am not normally a tarragon fan. This was just sensational. I cook a lot. I rarely say this. Thanks Chef John!!! Read More
(13)
Rating: 4 stars
03/29/2019
I made this exactly to the recipe the first time. Quite good as Chef John's recipes usually are. I thought it could be better as I was looking for something to serve to my foodie friends at our quarterly wine pairing dinner. So, my tweaks were: 1. I used about 1 1/4 lb gourmet mushrooms and Shiitakes rather than the white mushrooms. I'd like to try it with Chanterelles and Morels the next time they are in season. 2.Cook the mushrooms in a stainless steel skillet. After the liquid boils away, keep cooking and stirring. The mushrooms will start to stick to the bottom of the skillet. Keep cooking until the bottom of the skillet has a good coating of browned mushroom bits. This technique seems to get way more mushroom flavor in the sauce than browning the mushrooms in a non-stick skillet. 3. I de-glazed with 1/2 cup dry white wine instead of the 2 ounces of sherry. This releases all of those tasty browned bits for the sauce. 4. I increased the amount of fresh herbs from 1.5 tsp each to nearly 1 Tbsp each. Basically, twice what the recipe called for. I also put a bit more Parmesan in the sauce. 5. I made my own Fettuccine noodles. Other than that, I followed the same recipe and the results were significantly more flavorful. VERY good. I paired this dish with a Northern California Pinot Noir and it was a big hit with my friends. One other tip: Don't skip the chance to adjust the seasoning after the cream. The salt balance is really important to get the best flavor. Read More
(13)
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Rating: 5 stars
03/04/2018
Great recipe, but you actually need to follow it. Some reviewers complain it is too watery, but that is only if you rush it. It takes a little longer, but if you give it the necessary time, the thickness will be perfect. I added a bit more garlic and fresh herbs, effectively to taste, and liked it. 100% would do again. Read More
(7)
Rating: 5 stars
12/12/2013
As always enjoyed! Had to add little bit more garlic. Read More
(6)
Rating: 5 stars
07/09/2016
My wife and I loved it. 5 stars. Didn't have Sherry used Merlot instead. Going to be an regular meal on our list. Good job Chef... Read More
(6)
Rating: 3 stars
11/16/2016
Needs more garlic and cheese. It's good. Read More
(4)