parkermamma's Recipe

Wild Mushroom Fettuccine

Category: Main Course Meals

Serving Size : 8

3 tablespoons extra-virgin olive oil -- divided
2 tablespoons unsalted butter
4 large cloves garlic -- thinly sliced
6 ounces Portobello mushroom caps -- thinly sliced
6 ounces shiitake mushrooms -- stems removed, caps thinly sliced
6 ounces chanterelle, crimini, oyster or button mushrooms -- thinly sliced
1 pound fettucine
1 cup reduced-sodium beef broth
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh Italian parsley

Heat 2 tablespoons of the oil and butter in large skillet over medium-high heat until butter melts and becomes foamy. Add garlic; cook 10 seconds or until fragrant. Add mushrooms; cook 10 - 12 minutes or until liquid evaporates and mushrooms begin to brown, stirring occasionally.

Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions; drain.

Add broth, nutmeg, salt and pepper to mushrooms. Increase heat to high; cook 8 minutes or until only 1/4 cup of the liquid remains. Keep warm.

Place fettuccine in large bowl; toss with mushroom mixture, remaining 1 tablespoon oil and parsley.