Chef John's Creamy Mushroom Pasta Recipe

This was amazing!!! I wouldn't change anything, I love the mixture of chives, tarragon, and thyme added to the sauce, I had a hard time finding shiitake mushroom so I used regular button mushrooms. It was really good, Will be making this again soon!!

I made this but changed the ingredient amounts a bit and added some cream cheese. I used the same amt of mushrooms, but decreased the cream to 5 oz, upped the sherry to 3 oz, used No-chicken broth, used dried herbs as follows: 2 tsp dried chives, 2 tsp dried tarragon, 1/4 tsp dried thyme and added 2 heaping Tbsp of whipped cream cheese. I also added 2 Tbsp butter to the pasta before adding the mushroom sauce. I also added 3/4 cup frozen peas (thawed/warmed in the microwave before adding). It came out amazing! Thank you for a wonderful basic mushroom-alfredo sauce which I could manipulate and make my own. I called mine Fettucine De La Nona!

This was even better than i thought it was going to be, and i thought it was going to be really good. Cream-based sauces can be so heavy, but this one really wasn't. I can't agree with the reviewers who say the dish is bland. I thought that the flavors were subtle, sure, but the mushrooms lent a beautiful depth to the sauce. You can adjust the amount of the seasoning and a bit more salt can do wonders. Changes: I used a full pound of white mushrooms and cooked the sauce on low for an additional ten minutes beyond the time stated in the recipe in order to thicken it up. Used a Lustau amontillado sherry, which is darker than the fino variety.

Wow!!! This is the most flavorful pasta dish Ive ever had outside of a fancy restaurant! Creamy, tangy, cheesy, delicious! I added chicken which I cut up and stir-fried in butter, s&p and italian seasoning. The only other change I made was to thicken the sauce with 2Tbsp cornstarch after the addition of the stock. Then I substituted milk for the cream. Just what I wanted tonight! Thank you Chef John!

I browned chicken breasts then added the mushrooms to cook and used a dark wine instead of sherry and the dish came out perfectly. My wife dislikes mushrooms but cleaned her plate when I prepared this for her.

Delish. Definitely will make again. The only changes I made was to remove mushrooms w slotted spoon to bowl before I added garlic. I knew by the time sauce thickened the mushrooms wb too cooked down for my tastes. Used 1 lb of bellas. The sauce will thicken. It happens towards end, just have to be patient. Only used dry thyme, don't like tarragon. Saved pasta water for leftovers to thin out as it got too thick. Excellent recipe.

Very good and easy to make. Used a mix of white mushrooms, baby bella, and shiitake mushrooms. Didn't have sherry so used a dry white table wine instead.

If you make a rue(butter, flour, salt, pepper) add milk/cream then cheese untill melted, then add partly pre cooked mushrooms (seasoned with salt/pepper and garlic, add small amount of cream if heat too high to stop garlic burning) and half cooked pasta, or spaghetti /tagliatelle, put in oven at 180 degrees for 30 mins. Top with parsley, or use while cooking. Much better.

Good starting point. I made it as a side dish to a ribeye steak. Cut the chicken stock to about 1/4 cup. Added 1/4 tsp. fresh ground nutmeg with the heavy cream. Added 1/2 tsp. crushed dry rosemary to the sauce 2 minutes before the end of cooking. Cooked and plated pasta placing sauce on top. Used no other herbs or parmesan on top. Just added fresh ground black pepper upon plating.

Wanted to thank chef John. Delicious sauce! Will make again. Only Baby Bella and white mushrooms at grocers. Used 1/2 lb of each. Mushrooms in broth would not thicken even slightly. Added about 3 oz or cream cheese (cubed very small) heated, melted into sauce and proceeded with rest of recipe. I tossed my home made fettuccini with some butter & parmesan and 1/4 C chopped parsley. Then sauced over with added sprinkle of parsley garnish. This was just great and disappeared immediately. Next time I might do a bit more than one lb. of mushrooms. This is a keeper

This was awesome! I used penne instead and mixed the pasta and sauce in the pan instead of pouring it on top. I also made the whole box and used all of the mushrooms instead of what was recommended and the sauce was still plenty. A touch more salt and pepper to taste and it was a great meal. Paired this with a cucumber salad.

Absolutely amazing!!! The sauce is easy to make, light and utterly delicious. I did make four substitutions: Apple cider vinegar for the sherry; baby bella mushrooms for shiitake mushrooms; plant-based heavy cream instead of dairy-based; and dried herbs for the fresh. Even so, this turned out astounding and is MOST definitely a keeper!!

Yummy

Everyone raved about it — no leftovers.

Even my mom said it’s great!

Great recipe!

Before even trying this I knew exactly what I wanted to add. Cream cheese. I add it to many recipes that have a white cream sauce, like chicken enchiladas, al fredo, etc. For this recipe, 2-4 ounces of softened cream cheese takes it to another level. Thanks, John!

The flavor was great! But even after simmering well beyond the recipe time, the sauce didn’t thicken up. May try making a rue to start next time.

Delicious! Restaurant quality. Would be great for company. Btw, I found shiitake mushrooms at Whole Foods.

I love mushrooms and this mushroom sauce is absolutely elegant. Yummmm.