Wildly Delicious Wild Mushroom Fettuccine |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Rachael Ray Ingredients:
1/4 cup extra virgin olive oil |
2 shallots, minced |
2 portabella mushroom caps, halved and thinly sliced |
6 cremini mushroom caps, halved and thinly sliced |
6 shiitake mushroom caps, slivered |
1/4 teaspoon ground thyme |
ground nutmeg (2 pinches) |
coarse salt |
black pepper |
1/2 cup sherry wine |
1 cup chicken broth |
2/3 cup heavy cream |
1 lb fettuccine, cooked until al dente |
1/2 cup toasted chopped hazelnuts |
6 fresh chives |
grated romano cheese |
Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Add in shallots; saute 2 minutes; then add in mushrooms.
3. Saute mushrooms 2 minutes, then cover pan; decrease heat to medium-low, and cook 3-5 minutes, until juices are extracted and mushrooms are dark and tender.
4. Uncover and increase heat to medium; add in thyme, nutmeg, salt, and pepper.
5. Toss mushrooms with a good shake of the pan.
6. Add in sherry; reduce liquid by half, 2-3 minutes.
7. Add in broth, then cream; simmer until sauce thickens so that it coats the back of a spoon, about 5 minutes.
8. Toss with hot pasta; top with chives and toasted hazelnuts.
9. Serve with grated cheese (also crusty bread and a green salad).
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