Wildly Delicious Wild Mushroom Fettuccine

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 1hr
• Ingredients: 16
• 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).