Creamy Mushroom Pasta

Name: Creamy Mushroom Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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)

by Best Nice Deals Team

Mar 15, 2022

Pasta, Recipes

Creamy Mushroom Pasta

"I usually start my day with a light breakfast of fruit and eggs and take granola bars with me to eat after practice. Lunch and dinner usually consist of chicken over pasta or rice and beans."

Zach LaVine

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Print Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Main Course

Cuisine American

Servings

Calories 375 kcal

Ingredients

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

Instructions

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.
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.
Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is 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.
Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
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.
Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.
CHEF JOHN