Recipe Details
Ingredients
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8ouncesfettuccine pasta
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2tablespoonsolive oil
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¾poundfresh white mushrooms, sliced
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¼poundfresh shiitake mushrooms, stemmed and sliced
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salt and ground black pepper to taste
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2clovesgarlic, minced
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2fluid ouncessherry
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1cupchicken stock
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1cupheavy whipping cream
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1 ½teaspoonschopped fresh thyme
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1 ½teaspoonschopped fresh chives
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1 ½teaspoonschopped fresh tarragon
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9tablespoonsfreshly shredded Parmigiano-Reggiano cheese, divided
Cooking Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
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Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes.
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Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
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Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
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Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted.
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Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.
Chef’s Note
The sauce is the star of the show, so you can use any pasta you like in this delicious dish.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories311 | |
% Daily Value * | |
Total Fat 22g |
29% |
Saturated Fat 11g |
56% |
Cholesterol 53mg |
18% |
Sodium 286mg |
12% |
Total Carbohydrate 20g |
7% |
Dietary Fiber 2g |
8% |
Total Sugars 4g |
|
Protein 8g |
17% |
Vitamin C 4mg |
4% |
Calcium 112mg |
9% |
Iron 2mg |
11% |
Potassium 404mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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