Description

This pasta can be served as a side or the main dish. It's a delicious, quick meal to make and is very economical. Serve with bread and a salad. You can use vegetable stock to make it a vegetarian dish.

Ingredients

• 1/2 lb. fettuccine
• 1 T. olive oil
• 1 T. butter
• 1 large shallot, minced
• 1 large garlic clove, minced
• 8 oz. assorted mushrooms, sliced
• 1/3 c. Marsala wine
• 1/3 c. chicken stock
• freshly squeezed juice of 1/2 lemon
• 1/2 t. Wondra flour
• 1/3 c. heavy cream
• several sprigs of fresh thyme, leaves stripped from the stalks
• salt and fresh ground black pepper
• freshly chopped parsley
• freshly grated Parmesan, for garnish

Steps

1. In a heavy pot, melt butter and olive oil; saute shallot and garlic for a few minutes.
2. Add mushrooms; saute, stirring often, 5 - 8 minutes, until mushrooms are just tender. If the pot seems too dry, add a little more olive oil.
3. Boil salted water for fettuccine. Cook al dente, according to package directions. While getting fettuccine started, make the sauce.