Fettuccine With Mushrooms

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• salt
• 1 lb fettuccine
• 1 1/4 lbs mixed mushrooms
• 2 -3 garlic cloves, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons chopped fresh thyme
• 2 tablespoons thinly sliced fresh sage leaves (or 2 t. rubbed sage or ground dried sage)
• black pepper
• freshly grated nutmeg
• 1/2 cup marsala wine or 1/2 cup dry wine
• 1/2 cup cream (or 1 c. ricotta)
• freshly flat leaf parsley, chopped
• grated pecorino romano cheese

Recipe

• 1 bring a large pot of water to a boil for the pasta; add the salt and cook the pasta to al dente (reserve a mug of cooking water just before draining the pasta).
• 2 thinly slice the mushrooms, then heat the oil in a large skillet over med-high heat.
• 3 add the mushrooms to the pan and saute until deeply browned and tender, 12-15 minutes, add the garlic, thyme, and sage midway.
• 4 season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
• 5 deglaze the pan with the marsala and stir for 30 seconds.
• 6 then add the cream; add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
• 7 drain the pasta and toss with the sauce, parsley, and cheese (top with ricotta, if using, for mixing into the fettuccine as you eat).