Chef John's Creamy Mushroom Pasta
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.
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.
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
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!!
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.
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.
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.
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.
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!!!
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.
As always, enjoyed! Had to add little bit more garlic.
This was so decadent and rich I was literally swooning with every bite. I used bowtie aka farfalle pasta cause that is what I had on hand and I was licking my plate. You said something inspired a proposal from a recipe in the video. Well, when I tasted this, I was ready to propose to Chef John! And we are both already married!! Love, love, love this recipe. Great for company or for drowning your sorrows after a bad week.
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...
Truly a fantastic recipe. It's the most successful result I've ever had with a recipe here, I'm just thrilled! I don't usually do reviews, I'm really not a good cook and am never sure if it's me or the recipe. This one must be foolproof, if I can do it surely anyone can. I followed the advice of other reviewers and added another garlic clove and red wine. My store didn't have crimini, I used a package of pre-sliced "baby bella" mushrooms; the flavor was amazing. And the perfect touch with the herbs.
Needs more garlic and cheese. It's good.
Perfect and I will make this again. I used beef stock because it’s all I had handy. My 9 year old loved it.
This is the very first review I have written and, as I am a devoted Chef John fan, it is not surprising that it is one of his recipes that I am reviewing. I have made this pasta many times already and it is a huge favorite of our family! I make it exactly according to the recipe. Thanks Chef John!!!!!
the only difficulty i had was making the cheese melt. I've tried 2 different ones and both created a glob, but it was so good I ate the glob too.
Deeeeelicious!! Used portobello mushrooms instead. Added a few extra garlic cloves. Didn't have fresh tarragon & thyme on hand so used a little less in dried form. After drained pasta I put it back into empty warm pot. Just yummy. Try it.
Holy delicious. Yummmmmmm drool and slobber.
A very nice Alfredo with herbs. You can also substitute pasta water for cream bringing more of the mushroom flavor out and save a few calories. Well done.
We loved it!
Delicious! I used Bow tie pasta. I love Chef John recipes.
Excellent!! Using baby bella mushrooms is the only change I made. Served it with seared scallops from this site for Valentines dinner. Yummy!
I love this recipe!! I've made it several times. I've used several types of mushrooms and all turn out well.
Chef John produces another winner! I have made this a few times. Made as the recipe is written, this is great. It is forgiving enough to substitute Marsala wine if you don’t have sherry, and leave the tarragon out of you don’t have that (though it is better with). I’ve used whole milk instead of cream, which is passable, but cream is best. In other words, you can still make a delicious dish if you are forced to substitute, but do try and make it as written for best results.
Loved it!!! This is definitely a recipe I'll do again and again. Simple to make but not simple on taste!
This is my new go to cream sauce! Absolutely love it and it's a big hit! Thanks Chef John. I'm loving your recipes, videos, humor and easy to follow directions!!!! And LOVE the app!!!! Especially being able to automatically change the ingredients with the serving sizes!!!
Great dish! Seems very gourmet for such easy preparation. The only thing I changed was 1 more clove of garlic and some Cheyenne. Extra tasty... use a good Parmesan! Quality really makes a difference here.
Love, love this recipe! It is easy, fast, and down right delicious. Will make this again and again.
This sauce is such an amazing addition to steak with a glass of Cabernet. Such a delicious sauce that you can put this with chicken and rice or with chicken and fettuccine pasta. You can have this with red or white meats.
Tasty, quick and easy. Wife loved it.
This is one of my favorite pasta dishes ever!! Baby Bella Mushrooms work just fine if you can’t get a hold of shiitake. Also, if you REALLY want to do it right at the end, throw some fresh grated Locatelli Pecorino Ramano cheese in to cream sauce and serve some right on top
I browned chicken breasts then added the mushrooms to cook and used a dark wine instead of sherry and the dish came out perfectly. My wife dislikes mushrooms but cleaned her plate when I prepared this for her.
I don't rate recipes often. I am rating the sauce. I agree with other folks about it being a little bland and a little thin consistency for my taste. That being said... Great non-meat recipe. I followed the recipe except I didn't have heavy cream BUT used Chef Johns Creme Fraische as a substitute.... That added Great flavor. Next time what I will do is use half the chicken stock and maybe add extra parm. I also think I will keep the sauce and pasta (Angel hair next time) separate and serve on individual plates or bowls. Thanks again Chef John!!
I subbed the seasoning with fresh parsley, rosemary and thyme and it was de-lish! I also used a parmesan-romano-asiago blend for the cheese and that was top notch. I always use 4x the amount of garlic any recipe calls for and did so here as well which was yummy, but I felt like this could use another 8oz of mushroom to make it heartier, and perhaps more sauce would be needed as well. Overall this is a great recipe to build off of, plenty of flavor.
Made exactly as the recipe stated except I used Gemelli shaped pasta, which does a good job of collecting sauce and still looks lovely on the plate. This is simply heavenly. This mushroom pasta is indistinguishable from a dish I crave from a very expensive Italian restaurant near us; the kind of restaurant we only go to once or twice a year. Now I can eat this more often, and I get to feel all proud that I made something so yummy! Thank you Chef John!
Ran out of garlic, chicken stock was too old so substituted white wine, added pine nuts because, delicious!
Made this for the first time last night. It tasted very good but the sauce was thin so I added some sour cream to thicken. Will try it again to see if I did something wrong. Thank you, Chef John. I always like your creations.
This turned out awesome. I followed Chef Jeff recipe to a tee
Awesome recipe added 1 chicken breast.
Sauce was runny but I cooked it in the pot with the pasta until it cooked down
Awesome recipe especially when you use fresh homemade pasta.
Wonderful! I had to cook it down a little more than the recipe called for but it was great.
Would definitely cook again. Did not have sherry or herbs but was still amazing!
Another 5 stars for Chef John! How do you do it? This was a lovely Saturday night pasta dish. We felt like we were in a fine dining restaurant. Made EXACTLY as written, right down to weighing the mushrooms and this is a dish to impress. Will definitely made this again. Yummy, yummy, yummy!
We liked it, even my husband who doesn't like mushrooms that much.
Very good! Used chanterelles instead and wow!
Got new pasta machine for Christmas. Made fuscelli pasta and used with this recipe. It was so good, made no substitutions, actually followed the recipe. Will definitely make again. Just as written
I tried it for diner yesterday and every one loved it! Un delice! I will certainly be cooking it over and over again!
So good! I couldn’t get shiitake mushrooms so I used portobellos. It’s even better the next day!
I was missing a few ingredients including the Tarragon and Sherry. I used alternative spices and White Cooking Wine to make up the difference. This means the taste was a little different than what it should have been. With that being said, it was very yummy!
I added more garlic (we love garlic) but that's all. This is an excellent recipe and everyone will enjoy it.
Yes, I used evaporated milk instead of cream (only because I had none) and dried herbs instead of fresh. I plan to make it again and go by the recipe!
One of our favorites! I use a good red wine instead of the sherry, and I substitute with baby bella mushrooms. Gives it a meaty flavor and texture. I serve over cheese tortellini , which makes for a hearty, very rich meal. Delicious!
My family loved it. My 10 yr old asked me to make it again the next day. I did not have cream so substituted half & half and sour cream. I also substituted green onions for chives. ( what I had in house) Turned out wonderful!
I did stray from the recipe a bit (just my nature), but was quite pleased with the outcome.
Love this recipe! It was so flavorful and easier to make than other similar recipes that this recipe will be my "go to" for fettuccine. I used only regular button mushrooms and then I added chicken breast and steamed broccoli when the sauce was completed for a full meal. There was not a drop left for leftovers!
Loved it! I used Port wine instead of sherry and more garlic, linguine. Its a keeper. For left overs I added some cooked shrimp....even better.
Used half and half cream instead. Used Mozza instead of parm. Next time I think I might add some cubed chicken or shrimp...
Not really creamy nor attractive. The mushrooms tasted good but I won't make this again.
Use cream cheese as well to add even more body to the sauce. Beautiful recipe, thanks for posting !!
An amazing recipe. I have tried it twice so far. We were equally impressed each time. I have replaced the fresh mushrooms with dried Porcini mushrooms in my second time cause I didn't have fresh mushrooms. It worked as well. I love this recipe. Thank you chef John. We are big fans of your recipes. Highly recommended.
Just made this tonight. I doubled the liquid, as my husband likes a lot of sauce on pasta, and it was great! It was a bit thin for my taste, so I thickened it with a little flour/water sort of roux. And I didn't have the spices called for, so I substituted with some I had on hand and like. Definitely a good recipe!
This is a delicious sauce!! I followed the recipe perfectly minus the herbs (I had none) and used red wine instead. I will always use this as my go-to mushroom sauce now :) Thanks!
I really like the way the flavors come together - makes the sauce a lot more interesting than just plan alfredo. I couldn't find fresh tarragon at the store, so I left that out, but had some fresh parsley handy, so I added that instead. It could also work with some bacon or chicken mixed in. I may try that next time.
We have made this dish many times, having both followed the recipe exactly and using our own minor twists, and it is delicious every time. Change up the pasta, change up the mushrooms (baby bellas with the white mushrooms), it's all good - and our favorite homemade pasta dish by far!
This recipe needs quite a bit of help. Leave out the broth as it makes the sauce way too runny, use dry white wine instead of the too sweet sherry, add lots more garlic, and it needs something umami, I used Worcestershire. With those changes, this is super yummy. Or you can simply just find Emeril Lagasse's Emeril's New New Orleans pasta recipe and substitute mushrooms for all the protein .
An amazing recipe. I have made it 3 times and it gets better each time. Make sure you allow enough time for the mushrooms to properly cook so all the water evaporates. This is not a quick recipe but it is really worth the effort, which is mostly just giving it enough time.
I didn’t have all the fresh herbs, so I used a few shakes of Italian herb mix and it was still wonderful. I also used a mix of mushrooms from the farmers market. Yummy!!
Loved this. I had some portobello mushrooms so added those with cremini. Also added more squash ( 2 cups). It was awesome- loved this recipe- so tasty!
This is delicious. I've made this twice and added some sauteed chicken sausage to it so it was the main meal the second time.
Just made this. Very good! Only had white mushrooms, used dried thyme and tarragon - 1 tsp each, no chives. Used 4 cloves of garlic. Used real sherry not cooking sherry. I did add some cayenne pepper and crushed red pepper to my dish as I like a bit of a kick. I would make again but use a mixture of mushrooms as called for. I think it would add even more flavor. Maybe even a drizzle of fresh lemon juice. ??
Delicious!! Followed exact recipe, entire family loved it!!
If you love mushrooms this is for you. What a nice change!
Delish! I cut back on the cream and still loveythe dish. Will make again.
This is the first recipe from Chef John that I didn't care for. It's clearly a personal thing because my guest liked the dish and said so. I, on the other hand, didn't like the herb combination and especially not the cheese. Had I not included the herbs or cheese, it would have been a delicious dish (I liked the method for cooking the mushrooms). Another disappointment was the clean-up. The cheese made clean-up a chore. The next time I want a mushroom sauce, I'll make the first half of the recipe and not include the herbs and cheese. Sorry, Chef, but I love your other recipes!
Both hubby and I really liked it and will make it again. I didn't use the sherry and used half and half instead of cream. I don't have good luck at adding the cheese and getting it to melt (it always clumps for me) so will use it on top next time.
Very good. Will make again.
The tarragon really makes the whole dish pop. Highly recommend for mushroom lovers.
I love this recipe. It is one of my favorites and even my kids will eat it. The original recipe is still five stars, even though I omitted the sherry. After the first time making it, I do add more garlic as a personal preference and substitute a touch of vanilla for the sherry. It's still delicious.
I added basil pesto in lieu of the tarragon. Will definitely make for friends!
This was really great! I added everything and it was fantastic, I also added a package of aidellas pre-cooked Chicken Meatballs w/ Caramelized Onions.
Made the recipe without sherry and only 8oz of mushrooms instead of 1lb because that's what I had in the fridge. Turned out great anyway. Tasted great. Will definitely make it again with the proper amount of mushrooms.
First time making a cream based pasta and it was a restaurant-stanard success. Thanks Chef John!
This was awesome! I used penne instead and mixed the pasta and sauce in the pan instead of pouring it on top. I also made the whole box and used all of the mushrooms instead of what was recommended and the sauce was still plenty. A touch more salt and pepper to taste and it was a great meal. Paired this with a cucumber salad.
Followed the recipe as directed but didn't have fresh thyme so I reduced the quantity but the thyme over powered the dish.
Loved this. Didn’t change a thing. Wonderful depth of flavor.
One we keep making again and again because it's just delicious.
Ok, so I made just one change. i used half regular mushrooms and half shiitake... blew our mind! DEFINITELY keeping this recipe, yowza!
Wonderful recipe. Thanks to Chef John. Also, a great recipe for adding options. I squeeze 1/2 lemon over the top before serving and add a bit of parsley
this was really good even my two young children loved it. only thing I changed was I added chicken.
We loved it! We did upgrade the wine. It was great.
I did not have any shiitake mushrooms, so I substituted a huge Portobello mushroom cut into pieces, along with white mushrooms. The recipe was great and I used spaghetti because I did not have the pasta that Chef John called for. The flavor was great.
This was as good as any dish you would order in any high-end Italian restaurant. I followed the recipe exactly. So, so, so delicious! Will definitely make this again. Chef John, you are the best!
It tasted good but was difficult to make due to so many steps. I learned something about sautéing mushrooms with patience. I couldn’t find nice fresh chives so I used dried I wasn’t sure how much to use or perhaps to put in earlier - the taste was mild. I also used vegetarian stock so maybe that was not so wonderful.
One of our favorite recipes!
This is my go to recipe! It's pretty versatile too. No wine or sherry on hand, no problem, still good without. If I have prosciutto and/or spinach on hand, throw it in as the end, yummy!
The sauce was too runny. Next time I'd add at least double the amount of cheese
So tasty! A little really fills you up.
Everyone liked this. I splurged and got some good European pasta and fresh parmesan cheese. Its a nice simple meal that we will probably have again.
Amazing. I've never made a pasta sauce that wasn't thick, so this seemed wrong while I was making it, but wow, it is great. Wife and son loved it. They are picky too. I am going to keep making Chef John's recipes.