A creamy mushroom, tarragon, thyme and chive sauce coats hot fettuccine pasta in this quick dish. You can use any kind of pasta you like.
3 people made this
2 tablespoons olive oil
350g fresh button mushrooms, sliced
120g fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
4 tablespoons sherry
240ml chicken stock
240ml whipping cream
225g fettuccine pasta
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
45g freshly grated Parmesan cheese, divided
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Method Prep:15min › Cook:30min › Ready in:45min
Heat olive oil in a large pan over medium heat. Cook and stir 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 the boil. Stir in the fettuccine, bring back to the boil; 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 most of the Parmesan 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 pan. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmesan cheese for garnish.