Wildly Delicious Wild Mushroom Fettuccine

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).