Ingredients
8 ounces uncooked fettuccine2 tablespoons butter1/2 pound sliced baby portobello mushrooms1/2 pound sliced fresh shiitake mushrooms2 garlic cloves, minced1/4 cup dry white wine2 cups heavy whipping cream1/2 cup unsalted chicken stock1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried basil1/2 teaspoon dried thyme1/2 teaspoon sea salt1/4 teaspoon coarsely ground pepper1/8 teaspoon cayenne pepperChopped fresh parsley
Preparation
Cook fettuccine according to package directions.
In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
