Recipe: Fettuccine with Mushrooms and Cream

FETTUCCINE WITH MUSHROOMS AND 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."

2 packages (9 ounces each) refrigerated fettuccine pasta
1 tablespoon olive oil
1 small shallot, finely chopped (2 tablespoons)
8 ounces shiitake mushrooms, stems removed, and caps thinly sliced
8 ounces white mushrooms, trimmed and thinly sliced
1/2 teaspoon salt
1/4 cup Marsala wine
1 1/2 cups vegetable broth
1/3 cup heavy or whipping cream
1 cup loosely packed fresh basil or parsley leaves, chopped
1/4 cup sun-dried tomatoes in olive oil, sliced

In large saucepot, cook pasta as label directs.

Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook, stirring occasionally, 1 minute.

Add mushrooms and salt to the skillet and cook, stirring occasionally, until tender and golden, 10 to 12 minutes.

Stir in the wine; heat to boiling over medium-high heat and cook 1 minute. Add the broth and cream; heat to boiling and cook, stirring, 3 minutes.

Drain fettuccine and return to saucepot. Add mushroom mixture, basil, and sun-dried tomatoes and cook over medium heat, tossing until evenly coated, 1 minute.

Makes 4 main-dish servings
Source: Vegetarian Meals by The Editors of Good Housekeeping