Chef John's Creamy Mushroom Pasta
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
The secret to this deep rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
This is one of my favorite pasta dishes ever!! Baby Bella Mushrooms work just fine if you can’t get a hold of shiitake. Also, if you REALLY want to do it right at the end, throw some fresh grated Locatelli Pecorino Ramano cheese in to cream sauce and serve some right on top
Made the recipe without sherry and only 8oz of mushrooms instead of 1lb because that's what I had in the fridge. Turned out great anyway. Tasted great. Will definitely make it again with the proper amount of mushrooms.
First time ever writing a review. I found Chef John's Chicken Kiev recipe a few months ago and was gobsmacked at how well it worked - so I thought I'd try this. This dish is incredible. I used the recipe exactly as is using fresh herbs (maybe extra garlic). I used excellent quality stock and premium parmigiano. It was not bland at all. If you use dried herbs, cheap stock, cheap parmigiano and omit the sherry, what do you expect other than bland? Only other alteration was I couldn't get Shitake so I used some dried porcini which I re-hydrated and poured the juice in. I am not normally a tarragon fan. This was just sensational. I cook a lot. I rarely say this. Thanks Chef John!!!
This may have been the best thing I’ve every made. It did take more time than I anticipated for the mushrooms to cook but the recipe was accurate. Delicious I did not use 2 different kinds of mushrooms only because I needed to use up all of what i had on hand. I used cilantro also. Love Chef John’s sense of humor. I look for his videos. Thanks Julie