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Chef John's Mushroom Fettuccine

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner Italian
Chef John's Mushroom Fettuccine
Ingredients
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 3/4 pound fresh white mushrooms, sliced
  • 1/4 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 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh chives
  • 1 1/2 teaspoons chopped fresh tarragon
  • 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
Instructions
1
Acquire the necessary ingredients for this dish.
2
Fill a large pot with salted water and bring it to a vigorous boil.
3
Cook fettuccine in the boiling water until it reaches your desired level of doneness, taking around 8 minutes.
4
Remove the pasta from the water with a colander and transfer it to a large serving bowl, leaving any excess water behind.
5
Set the pasta aside, keeping it warm until you're ready to serve.
6
In a large skillet, heat some olive oil over medium heat.
7
Add sliced white and shiitake mushrooms to the skillet, sprinkling a pinch of salt over them.
8
Allow the mushrooms to cook in the hot oil until they release their moisture and turn a rich brown color, which should take around 10 minutes.
9
Add minced garlic to the skillet with the mushrooms and cook for just a minute, stirring constantly.
10
Pour in some sherry wine and continue to cook until the liquid has almost completely evaporated.
11
Next, add some chicken stock to the skillet and stir in a pinch of salt and black pepper.
12
Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 5 minutes.
13
Add some heavy cream to the mushroom mixture, stirring well to combine.
14
Continue to simmer the sauce for another 5 minutes, allowing it to thicken slightly and develop a rich foam.
15
Add some chopped fresh herbs like thyme, chives, and tarragon to the mushroom sauce and turn off the heat.
16
Melt 1/2 cup of Parmigiano-Reggiano cheese into the sauce by stirring it in.
17
Pour half of the mushroom sauce over your cooked fettuccine pasta, tossing to coat the pasta evenly.
18
Top the pasta with the remaining mushroom sauce and sprinkle with an additional 1 tablespoon of Parmigiano-Reggiano cheese.