River Country Pasta

I found this in an old Junior League Cookbook from Kansas City, Missouri. I like it because it has different ingredients than what is found in most pasta dishes. You can substitute dried shitake mushrooms if you can't find fresh, just be sure to rehydrate them before using.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1 (12 ounce) package fettuccine pasta
• 2 1⁄2 lbs  fresh shiitake mushrooms
• 3⁄4 cup ham, precooked and shredded
• 1⁄4 cup butter, melted
• 3 1⁄2 cups  whipping cream (may substitute half and half or fat free)
• 1⁄4 cup dry sherry
• 1 1⁄4 cups green onions, sliced
• 1⁄2 cup pecans, chopped
• 1  tablespoon fresh parsley, chopped

Directions

1. Cook fettuccine according to the package directions; drain. Set aside and keep warm.
2. Slice mushrooms, discarding the tough stems. Saute mushrooms and ham in butter in a Dutch oven over medium-high heat, stirring constantly, 7 to 8 minutes or until tender. Set aside.
3. Combine whipping cream and sherry in a large skillet; bring to a boil. Reduce heat to medium, and cook until reduced by half (about 30 minutes).
4. Add to the the mushroom mixture, and stir in the green onions, pecans, and parsley. Add the reserved fettucine, and toss well.