MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Mushroom Pasta
Categories: Pasta, Dairy, Mushrooms, Herbs, Chilies
Yield: 4 servings

8 oz Uncooked fettuccine
2 tb Butter
1/2 lb Sliced baby portobello
- mushrooms
1/2 lb Sliced fresh shiitake
- mushrooms
2 cl Garlic; minced
1/4 c Dry white wine
2 c Heavy whipping cream
1/2 c Unsalted chicken stock
1/2 ts Dried rosemary, crushed
1/2 ts Dried basil
1/2 ts Dried thyme
1/2 ts Sea salt
1/4 ts Coarse ground pepper
1/8 ts Cayenne pepper
Chopped fresh parsley

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.

Francine Lizotte, Surrey, British Columbia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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