Rating: 4.5 stars
298 Ratings
  • 5 star values: 232
  • 4 star values: 50
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

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.

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