PASTA WITH WILD MUSHROOMS

PASTA WITH WILD MUSHROOMS image

Yield 6

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter
2 tablespoons canola oil
1 1/2 pounds assorted wild mushrooms (such as oyster, stemmed shiitake and crimini), sliced
1 cup finely chopped shallots
1 1/2 cups chopped seeded tomatoes
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1/4 cup dry Marsala
1 cup whipping cream
1 cup vegetable stock or canned vegetable broth
12 ounces fettuccine
Freshly grated Parmesan cheese (optional)

Steps:

Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; saute until tender, about 12 minutes. Mix in tomatoes, thyme and sage. Add Marsala; simmer until most liquid evaporates, about 1 minute. Add remaining 2 tablespoons butter, cream and stock and simmer until reduced to sauce consistency, about 4 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add mushroom sauce; toss to coat. Serve, passing grated Parmesan separately, if desired.

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