Fettuccine With Creamy Mushroom And Green Peppercorn Sauce Recipes

FETTUCCINE WITH CREAMY MUSHROOM AND GREEN PEPPERCORN SAUCE

Steps:

• Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
• Add in the mushrooms; cook 2 minutes to soften.
• Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
• Decrease heat to low; slowly add the milk, stirring constantly to thicken.
• Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
• Keep warm over very low heat.
• Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
• When the pasta is cooked, drain and place in a shallow serving bowl.
• Add the sauce; toss lightly to combine, and serve immediately.

CHEF JOHN'S CREAMY MUSHROOM PASTA

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake 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 a rolling boil. Stir in the fettuccine, bring back to a boil, and 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 1/2 cup Parmigiano-Reggiano 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 skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.