Wildly Delicious Wild Mushroom Fettuccine

Rachael Ray

• Ready In: 1 hr
• Serves: 4-6

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).