Hen of the Woods Pasta with Creamy Tarragon Sauce Recipe

If you’re searching for that lush, earthy pasta craving with a touch of flair, let me introduce you to my absolute favorite: Hen of the Woods Pasta with Creamy Tarragon Sauce. Imagine a luxurious, silky sauce flecked with fragrant tarragon coating ribbons of pasta, all entwined with golden, sautéed hen of the woods mushrooms. It’s a dish that feels special enough for company but totally doable even on a Tuesday. The balance of woodland flavors and the perfume of fresh herbs come together in every bite, making this pasta as comforting as it is impressive.

this Recipe

Ingredients You’ll Need

You won’t believe how approachable this list is! Each ingredient plays a starring role, enhancing the complexity and vibrance of the Hen of the Woods Pasta with Creamy Tarragon Sauce while keeping prep refreshingly simple.

• Hen of the woods mushrooms: Their unique texture and rich, earthy flavor steal the show—tear rather than chop for the best bite.
• Pasta (tagliatelle or fettuccine): Wide, flat noodles are just right for clinging to that creamy sauce.
• Fresh tarragon: Delivers an aromatic punch and a subtle licorice note that makes the sauce unforgettable.
• Shallot: Adds gentle sweetness and depth to the sauce base.
• Garlic: Just a couple of cloves, finely minced for a savory underpinning.
• Heavy cream: Turns everything decadently silky—don’t skimp here!
• Dry white wine: A splash lifts and balances the richness with bright acidity.
• Unsalted butter: For sautéing and for extra richness in the final sauce.
• Olive oil: Helps mushrooms caramelize beautifully without burning.
• Parmesan cheese: Folded in for nutty, salty umami and that gorgeous melt.
• Salt and black pepper: Simple but crucial seasonings to coax out each layer of flavor.
• Lemon zest: Optional, but just a little brings bright contrast to the creamy sauce.

How to Make Hen of the Woods Pasta with Creamy Tarragon Sauce

Step 1: Prep the Mushrooms

Start by gently brushing off any dirt from your hen of the woods mushrooms—no need to wash, as you don’t want them soggy. Tear them into bite-sized clusters instead of chopping; this preserves their unique, feathery texture and ensures they crisp up during cooking. Taking a moment here for careful prep sets the stage for restaurant-worthy results.

Step 2: Sauté Shallot, Garlic, and Mushrooms

In a wide skillet over medium heat, melt the butter with a drizzle of olive oil. Toss in your shallot and cook just until translucent, then add the garlic and stir until fragrant, about 30 seconds. Pile in the hen of the woods mushrooms, letting them sear undisturbed so they brown and crisp along the edges. Season with salt and black pepper—this step coaxes out all that wild, earthy goodness.

Step 3: Deglaze with Wine

As soon as the mushrooms are golden and caramelized, pour in the white wine. Scrape up all the flavorful brown bits from the bottom of the pan, letting the wine reduce by half. This not only develops complexity but also brings brightness that lifts the entire Hen of the Woods Pasta with Creamy Tarragon Sauce.

Step 4: Introduce Cream and Tarragon

Now’s the moment of magic: lower the heat and add the heavy cream, stirring gently. The sauce will thicken slightly and take on a luscious, velvety sheen. Sprinkle in the fresh tarragon and taste—this is where the sauce comes alive, delicately perfumed and beautifully cohesive.

Step 5: Boil the Pasta

Meanwhile, cook your pasta in a big pot of generously salted boiling water until al dente. Don’t forget to reserve about a cup of pasta water before draining; this starchy liquid is your secret to adjusting the sauce’s consistency later on.

Step 6: Combine and Finish

Add the drained pasta directly into the skillet with the creamy tarragon mushroom sauce. Toss everything together, adding a splash or two of reserved pasta water if needed. Fold in the grated Parmesan cheese, giving it a final swirl until melted and glossy. Taste for seasoning, and add a little more salt, pepper, or lemon zest if you like everything singing with brightness.

How to Serve Hen of the Woods Pasta with Creamy Tarragon Sauce

Garnishes

To cap off your Hen of the Woods Pasta with Creamy Tarragon Sauce, a scattering of extra parmesan, a flurry of chopped tarragon, and perhaps a twist of lemon zest lend both visual appeal and layered dimension. For a little extra flair, a drizzle of good olive oil or a few pinches of flaky sea salt can make all the flavors pop.

Side Dishes

Keep things simple with a crisp green salad tossed in a sharp vinaigrette, or serve with garlicky roasted asparagus or broccolini. A warm, crusty baguette is heaven for mopping up that creamy sauce—don’t let a drop go to waste!

Creative Ways to Present

For an Instagram-worthy touch, serve the pasta in shallow bowls with the mushrooms artfully arranged on top. Shave some Parmigiano-Reggiano over each plate at the table, or nestle the pasta atop a bed of wilted greens for extra color and sophistication. This dish also shines in a family-style platter, ready for everyone to sneak an extra helping.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hen of the Woods Pasta with Creamy Tarragon Sauce in an airtight container in the fridge for up to 3 days. For best results, let it cool before transferring and give it a gentle toss before reheating.

Freezing

While the creamy sauce can separate after freezing, it’s possible to freeze leftovers if needed—just be sure to cool completely and use a freezer-safe container. Defrost in the fridge overnight, and expect to whisk the sauce back to smoothness upon reheating.

Reheating

To reheat gently, add a splash of milk or cream to the saucepan and warm the pasta over low heat, stirring often to revive the sauce’s creamy consistency. Avoid microwaving if possible, as it can cause the sauce to break and mushrooms to become rubbery.

FAQs

Can I substitute another mushroom if I can’t find hen of the woods?

Absolutely! While hen of the woods gives the dish its signature character, oyster or cremini mushrooms can stand in beautifully. Use the same amount, and aim for those with meaty, substantial textures for best results.

Is this recipe vegetarian?

Yes, the Hen of the Woods Pasta with Creamy Tarragon Sauce is completely vegetarian if you use a Parmesan-style cheese that is made without animal rennet. Be sure to check your cheese label or visit your local cheese counter for guidance.

Can I use dried tarragon if fresh isn’t available?

Fresh tarragon has a delicacy that’s hard to replicate, but in a pinch, you can use about a third of the amount in dried form. Add it to the cream as it heats, so the flavor has time to bloom.

Is there a dairy-free option?

For a dairy-free version, swap the heavy cream for an unsweetened plant-based cream (like oat or cashew), and use nutritional yeast in place of Parmesan. While the flavor profile will change, the sauce still turns out luscious and satisfying.

Which wine pairs best with Hen of the Woods Pasta with Creamy Tarragon Sauce?

A crisp, mineral-driven white wine—like Sauvignon Blanc or Chardonnay—complements the creamy sauce and earthy mushrooms wonderfully. Light reds, such as Pinot Noir, also make a lovely pairing if you prefer something richer.

Final Thoughts

There’s something magical about creating a meal that feels both elegant and deeply comforting, and Hen of the Woods Pasta with Creamy Tarragon Sauce delivers every time. I hope you have as much fun making (and savoring) this dreamy dish as I do. Give it a try soon—your taste buds will thank you!

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