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Categories:
salt Pasta olive oil shallot shiitake mushrooms white mushrooms Marsala wine chicken broth heavy fresh basil tomatoes
Viewed: 27 - Published at: 3 years agoIngredients
- salt
- 2 package refrigerated fettuccine pasta
- 1 tbsp. olive oil
- 1 small shallot
- 8 oz. shiitake mushrooms
- 8 oz. white mushrooms
- 1/4 c. marsala wine
- 1 1/2 c. chicken broth
- 13 c. heavy or whipping cream
- 1 c. fresh basil or parsley leaves
- 1/4 c. sun-dried tomatoes in olive oil
Method
- Heat large saucepot of salted water to boiling over high heat.
- Add fettuccine and cook as label directs.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
- Add shallot and cook 1 minute, stirring occasionally.
- Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
- Stir wine into mushroom mixture.
- Heat to boiling over medium-high heat and cook 1 minute.
- Add broth and cream; heat to boiling and cook 3 minutes, stirring.
- Drain fettuccine and return to saucepot.
- Add mushroom mixture, basil, and sun-dried tomatoes, and cook 1 minute over medium heat, tossing until evenly coated.
