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Fettuccine with Mushrooms & Cream
Don't go out for pasta when you can whip up a hearty dish in your own kitchen. Sun-dried tomatoes and Marsala wine perk up this fettuccine and mushroom toss.
PREP: 15 minutes
COOK: about 15 minutes
MAKES: 4 main-dish servings
salt
2 packages (9 ounces each) refrigerated fettuccine pasta
1 tablespoon olive oil
1 small shallot, finely chopped (2 tablespoons)
8 ounce shiitakes mushrooms, stems removed, caps thinly sliced
8 ounces white mushrooms, thinly sliced
1/4 cup Marsala wine
1 1/2 cups chicken broth
1/2 heavy or whipping cream
1 cup loosely pack fresh basil or parsley leaves, chopped
1/4 cup sun-dried tomatoes in olive oil, sliced
1. Heat large saucepot of salted water to boiling over high heat. Add fettucine and cook as label directs.
2. Meanwhile, in a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
3. Stir wine into mushroom mixture. Heat to boiling over medium-high heat and cook 1 minute. Add broth and cream; heat to boiling and cook 3 minutes, stirring.
4. Drain fettuccine and return to saucepot. Add mushroom mixture, basil, and sun-dried tomatoes, and cook 1 minute over medium heat, tossing until evenly coated.
Don't go out for pasta when you can whip up a hearty dish in your own kitchen. Sun-dried tomatoes and Marsala wine perk up this fettuccine and mushroom toss.
PREP: 15 minutes
COOK: about 15 minutes
MAKES: 4 main-dish servings
salt
2 packages (9 ounces each) refrigerated fettuccine pasta
1 tablespoon olive oil
1 small shallot, finely chopped (2 tablespoons)
8 ounce shiitakes mushrooms, stems removed, caps thinly sliced
8 ounces white mushrooms, thinly sliced
1/4 cup Marsala wine
1 1/2 cups chicken broth
1/2 heavy or whipping cream
1 cup loosely pack fresh basil or parsley leaves, chopped
1/4 cup sun-dried tomatoes in olive oil, sliced
1. Heat large saucepot of salted water to boiling over high heat. Add fettucine and cook as label directs.
2. Meanwhile, in a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
3. Stir wine into mushroom mixture. Heat to boiling over medium-high heat and cook 1 minute. Add broth and cream; heat to boiling and cook 3 minutes, stirring.
4. Drain fettuccine and return to saucepot. Add mushroom mixture, basil, and sun-dried tomatoes, and cook 1 minute over medium heat, tossing until evenly coated.
