Chef John's Creamy Mushroom Pasta

4.7
(316)
252 Reviews
60 Photos

This creamy mushroom pasta features hot cooked fettuccine pasta coated in a beautiful, aromatic, creamy mushroom sauce.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on August 23, 2023
60
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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 8 ounces fettuccine pasta

  • 2 tablespoons olive oil

  • ¾ pound fresh white mushrooms, sliced

  • ¼ pound fresh shiitake mushrooms, stemmed and sliced

  • salt and ground black pepper to taste

  • 2 cloves garlic, minced

  • 2 fluid ounces sherry

  • 1 cup chicken stock

  • 1 cup heavy whipping cream

  • 1 ½ teaspoons chopped fresh thyme

  • 1 ½ teaspoons chopped fresh chives

  • 1 ½ teaspoons chopped fresh tarragon

  • 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Directions

  1. Gather the ingredients.

  2. 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.

  3. Meanwhile, 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.

  4. 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.

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

  6. 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.

  7. Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.

    close up view of Chef John's Creamy Mushroom Pasta garnished with cheese in a white bowl
    Chef John

Chef's Note

The sauce is the star of the show, so you can use any pasta you like in this delicious dish.

612 home cooks made it!

Nutrition Facts (per serving)

311 Calories
22g Fat
20g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 311
% Daily Value *
Total Fat 22g 29%
Saturated Fat 11g 56%
Cholesterol 53mg 18%
Sodium 286mg 12%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 8g 17%
Vitamin C 4mg 4%
Calcium 112mg 9%
Iron 2mg 11%
Potassium 404mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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