Chef John's Creamy Mushroom Pasta

1. 1

   Collect all the ingredients.

2. 2

   Fill a large pot with lightly salted water and bring it to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse the pasta; transfer it to a large serving bowl and keep warm.

3. 3

   Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir the white and shiitake mushrooms in the hot oil with a pinch of salt until their liquid evaporates and the mushrooms are browned, about 10 minutes.

4. 4

   Stir the garlic into the mushrooms and cook for 1 minute; pour in the sherry and cook until the wine is nearly evaporated. Stir in the chicken stock; season with salt and black pepper. Bring to a simmer, reduce the heat, and cook until slightly thickened, about 5 minutes.

5. 5

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

6. 6

   Stir the thyme, chives, and tarragon into the mushroom sauce and turn off the heat; mix 1/2 cup Parmigiano-Reggiano cheese into the sauce until the cheese is melted.

7. 7

   Pour half of the mushroom sauce over the pasta; toss to coat. Top with the remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.

• Calories 380.3 kcal Moderate
• Protein 11.15 g Good Source
• Carbs 32.38 g Moderate
• Total Fat 21.2 g High
• Saturated Fat 10.29 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 48.32 mg Moderate
• Sodium 360.53 mg Moderate
• Fiber 2.34 g Low Source
• Sugar 1.37 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 164.85 mg Moderate
• Iron 1.74 mg Low Source
• Potassium 127.08 mg Low Source
• Vitamin A 1.88 mcg_rae Low Source
• Vitamin C 0.75 mg Low Source
• Vitamin D 0.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Alcohol 🚫🍷