Fettuccine With Mushrooms and Cream

Name: Fettuccine With Mushrooms and Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-5 serving(s)
Ingredients: 1 lb refrigerated fettuccine (or angel hair); 1 tablespoon olive oil; 2 small shallots, finely chopped; 8 ounces shiitake mushrooms, thinly sliced; 3/4 cup marsala wine; 1 1/2 cups chicken broth; 1/3 cup heavy cream; 1/3-1/2 bunch fresh parsley, chopped; 1/4 cup sun-dried tomato packed in oil, sliced; 1 1/2 teaspoons salt

Submitted by Chef #638413

"This recipe came from a Good Housekeeping magazine. It is delicious and has very few ingredients."

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Ready In:: 35mins
Ingredients:: 10
Serves:: 4-5

ingredients

1 lb refrigerated fettuccine (or angel hair)
1 tablespoon olive oil
2 small shallots, finely chopped
8 ounces shiitake mushrooms, thinly sliced
³⁄₄ cup marsala wine
1 ¹⁄₂ cups chicken broth
¹⁄₃ cup heavy cream
¹⁄₃ - ¹⁄₂ bunch fresh parsley, chopped
¹⁄₄ cup sun-dried tomato packed in oil, sliced
1 ¹⁄₂ teaspoons salt

directions

Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in 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.
Stir wine into mushrooms mixture. Heat to boiling over medium-high heat and cook 1 minute.
Add broth and cream; heat to boiling and cook 3 minutes, stirring. Add 1 tsp salt.
Drain pasta and return to saucepot. Add mushroom mixture, parsley, and sun-dried tomatoes, then cook 1 minute over medium heat, tossing until evenly coated.