Fettuccine with Wild Mushrooms and Parmesan

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

The rich mushroom flavor makes this an ideal pasta dish for autumn.

Ingredients:

12 ounces uncooked fettuccine

2 tablespoons butter

1/4 cup finely chopped shallots (about 1 medium)

8 ounces sliced cremini mushrooms (about 2 1/2 cups)

4 ounces sliced oyster mushroom caps (about 2 cups)

4 ounces thinly sliced shiitake mushroom caps (about 2 cups)

4 garlic cloves, minced

1/4 cup dry sherry

1 cup organic vegetable broth (such as swanson certified organic)

1 1/2 tablespoons chopped fresh parsley

2 tablespoons crème fraîche or sour cream

2 teaspoons chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 ounces shaved fresh parmesan cheese (about 1/2 cup)

Directions:

1. Cook pasta according to the package directions, omitting salt and fat. Drain, and set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add shallots, mushrooms, and garlic; sauté 6 minutes or until the moisture evaporates. Add sherry; cook for 2 minutes or until liquid almost evaporates. Add broth; reduce heat, and simmer 5 minutes. Stir in parsley and remaining ingredients except cheese. Add pasta, tossing to coat. Spoon about 1 1/3 cups pasta mixture into each of 6 shallow bowls; top evenly with cheese.

By RecipeOfHealth.com