Chef John's Creamy Mushroom Pasta

Ingredients

• Servings: 6
• 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
• 1 cup chicken stock
• 1 cup heavy whipping cream
• 8 ounces fettuccine pasta
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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 and cook until 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.