MUSHROOM CREAM SAUCE PASTA RECIPE RECIPES

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CHEF JOHN'S CREAMY MUSHROOM PASTA | ALLRECIPES



Chef John's Creamy Mushroom Pasta | Allrecipes image

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

Provided by Chef John

Categories     Main Dishes    Pasta

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

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
8 ounces fettuccine pasta
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

Steps:

  • 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.
  • 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 : Calories 375.3 calories, CarbohydrateContent 33.6 g, CholesterolContent 60.6 mg, FatContent 22.4 g, FiberContent 2.1 g, ProteinContent 11.1 g, SaturatedFatContent 11.3 g, SodiumContent 371.3 mg, SugarContent 2.7 g

PASTA WITH MUSHROOM CREAM SAUCE RECIPE - FOOD.COM



Pasta With Mushroom Cream Sauce Recipe - Food.com image

This will make a nice meatless dinner for 2 or a side dish for 4. Add a dash of red-pepper flakes for a flavor boost.

Total Time 16 minutes

Prep Time 8 minutes

Cook Time 8 minutes

Yield 2 serving(s)

Number Of Ingredients 12

12 ounces pasta, i like bowties
2 tablespoons butter
2 cups sliced mushrooms
1/4 cup minced onion
1 tablespoon minced garlic
2 tablespoons flour
2 cups milk
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1 teaspoon parsley

Steps:

  • Cook pasta according to pkg directions; drain.
  • In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
  • Add onions and garlic; cook for 1 minute.
  • Add flour and cook and stir for 1 minute.
  • Add milk, basil, salt and pepper.
  • Cook and stir until sauce is thickened and smooth.
  • Remove from heat; add Parmesan cheese.
  • Toss with drained pasta.
  • Sprinkle with parsley.

Nutrition Facts : Calories 1005.3, FatContent 27, SaturatedFatContent 15.6, CholesterolContent 75.7, SodiumContent 1009.3, CarbohydrateContent 151.3, FiberContent 6.9, SugarContent 7, ProteinContent 38.7

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