Description
This Hen of the Woods Pasta with Creamy Tarragon Sauce is a luxurious vegetarian main course, featuring earthy hen of the woods mushrooms sautéed and tossed with your favorite pasta, all enveloped in a velvety sauce infused with the delicate aroma of fresh tarragon. It’s a dinner-party-worthy dish that comes together easily, offering both depth of flavor and a touch of elegance.
Ingredients
Units
Scale
Pasta
- 12 oz (340g) dried pasta (such as fettuccine, tagliatelle, or pappardelle)
- Salt, for pasta water
Mushrooms
- 8 oz (225g) hen of the woods mushrooms (maitake), cleaned and torn into bite-size pieces
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- Freshly ground black pepper, to taste
Creamy Tarragon Sauce
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- 2 garlic cloves, minced
- 1/2 cup (120ml) dry white wine
- 3/4 cup (180ml) heavy cream
- 1/4 cup (10g) fresh tarragon leaves, chopped
- 1/2 cup (50g) grated Parmesan cheese, plus more for serving
- Salt and pepper, to taste
Finishing
- Fresh tarragon leaves, for garnish (optional)
- Extra Parmesan, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
- Sauté the Mushrooms: In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. When hot, add the hen of the woods mushrooms in a single layer. Let them brown undisturbed for 2–3 minutes, then stir and continue to cook until deeply golden and crisp at the edges, about 6–8 minutes. Season with salt and pepper. Transfer mushrooms to a plate and set aside.
- Prepare the Sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, 1 minute more. Pour in the white wine, scraping any bits from the bottom. Simmer until reduced by half, about 2–3 minutes.
- Add Cream, Tarragon, and Cheese: Lower the heat, then stir in the heavy cream and chopped tarragon. Let the mixture bubble gently for 2–3 minutes until it thickens slightly. Stir in the grated Parmesan until melted and the sauce is smooth. Season with salt and plenty of black pepper to taste.
- Combine and Serve: Add the drained pasta and sautéed mushrooms to the skillet. Toss well to coat, using reserved pasta water as needed to achieve a silky, creamy sauce. Plate the pasta, garnish with more tarragon leaves and extra Parmesan if desired, and serve immediately.
Notes
- Hen of the woods mushrooms can be substituted with other wild mushrooms or cremini if unavailable.
- Use freshly grated Parmesan for the best melt and flavor in the sauce.
- Swap the heavy cream for half-and-half for a lighter version, though the sauce will be less thick.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently with a splash of cream or milk.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg
