Categories: Main Dish, Pasta Sauce, Rachael Ray

Ingredients

• 1/4 cup extra virgin olive oil
• 2 shallots, minced
• 2 portabella mushroom caps, halved and thinly sliced
• 6 cremini mushroom caps, halved and thinly sliced
• 6 shiitake mushroom caps, slivered
• 1/4 teaspoon ground thyme
• ground nutmeg (2 pinches)
• coarse salt
• black pepper
• 1/2 cup sherry wine
• 1 cup chicken broth
• 2/3 cup heavy cream
• 1 lb fettuccine, cooked until al dente
• 1/2 cup toasted chopped hazelnuts
• 6 fresh chives
• grated romano cheese

Directions

1. Heat olive oil in a large skillet over medium heat.

2. Add in shallots; saute 2 minutes; then add in mushrooms.

3. Saute mushrooms 2 minutes, then cover pan; decrease heat to medium-low, and cook 3-5 minutes, until juices are extracted and mushrooms are dark and tender.

4. Uncover and increase heat to medium; add in thyme, nutmeg, salt, and pepper.

5. Toss mushrooms with a good shake of the pan.

6. Add in sherry; reduce liquid by half, 2-3 minutes.

7. Add in broth, then cream; simmer until sauce thickens so that it coats the back of a spoon, about 5 minutes.

8. Toss with hot pasta; top with chives and toasted hazelnuts.

9. Serve with grated cheese (also crusty bread and a green salad).

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