Ingredients

The following ingredients have 2 Servings
  • 1/3 lb fettuccine (more if you like)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large shallot (minced)
  • 1 large clove of garlic (minced)
  • 8 oz assorted mushrooms (sliced)
  • 1/3 cup Marsala wine
  • 1/3 cup chicken stock
  • Juice of 1/2 lemon
  • 1/2 tsp Wondra flour*
  • 1/3 cup heavy cream
  • several sprigs of fresh thyme (leaves stripped from the stalks)
  • salt and fresh cracked pepper
  • Chopped parsley
  • Freshly grated Parmesan for garnish

Instruction

  • In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes.
  • Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender. If the pot seems too dry, add a little more olive oil.
  • Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper.
  • Let the sauce simmer and reduce for a few minutes. Sprinkle in a dash of Wondra flour and blend in.
  • Add in the cream, and bring back to a simmer. Check for seasoning and set aside while you cook the fettuccine.
  • When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.