Wildly Delicious Wild Mushroom Fettuccine

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Categories: Main Dish, Pasta Sauce, 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).

Email to a friend | Print this recipe | Back