Description

Special occasions call for special dishes like this one. It tastes like a meal that you would enjoy in a fancy restaurant, but it's an easy one to make at home.

Ingredients

• 1/3 lb. fettuccine pasta
• 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 (or vegetable stock for a vegetarian dish)
• freshly squeezed juice from 1/2 lemon
• 1/2 t. Wondra flour*
• 1/3 c. heavy cream
• several sprigs of fresh thyme, stems discarded
• salt and freshly ground black pepper
• chopped parsley, for garnish
• freshly grated Parmesan cheese, for garnish

Steps

1. In a heavy pot or Dutch oven, melt butter with olive oil; saute the shallot and garlic for several minutes. Add mushrooms; saute about 5 - 8 minutes, stirring often, until mushrooms are just tender. If the pot is too dry, add a bit more olive oil.
2. Add the wine; let it evaporate for 1 minute; add chicken stock, thyme, lemon juice, salt and pepper. Let sauce simmer and reduce for several minutes.
3. Sprinkle in Wondra flour; stir in. Add cream; bring back to a simmer. Season to taste. Set aside while cooking the fettuccine.