Ingredients

• 8 ounces fettuccine pasta
• 2 tablespoons olive oil
• 0.75 pounds fresh white mushrooms , sliced
• 0.25 pounds fresh shiitake mushrooms , stemmed and sliced
• salt and ground black pepper to taste
• 2 cloves garlic , minced
• 2 fluids ounces sherry
• 1 cup chicken stock
• 1 cup heavy whipping cream
• 1.5 teaspoons chopped fresh thyme
• 1.5 teaspoons chopped fresh chives
• 1.5 teaspoons chopped fresh tarragon
• 9 tablespoons freshly shredded Parmigiano-Reggiano cheese , divided

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
6. 6 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.
7. 7 Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.

Nutrition per serving