Susie (susies1955) wrote in rachael_ray,

Wildly Delicious Wild Mushroom Fettuccine

This was really good.

Wildly Delicious Wild Mushroom Fettuccine

Rachael Ray

1/4 cup extra-virgin olive oil
2 shallot, minced
2 portabella mushroom cap, halved and thinly sliced
6 cremini mushroom cap, 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 hazelnut
6 fresh chives
grated romano cheese

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).
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 1 comment