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Prep
15 minCook
30 minReady In
45 minLevel
DifficultRating
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Loading...| 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 | |
| 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 |
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| 1. | 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. |
| 2. | 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. |
| 3. | Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly. |
| 4. | 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. |
| 5. | 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. |
| 6. | 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. |
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