Italian Recipes - Fettuccine with Wild Mushroom Sauce

Ingredients

• 4 4-ounce fresh portobello mushrooms

• 5 ounces fresh shiitake mushrooms

• 2 tablespoons olive oil

• 2 cloves garlic, thinly sliced

• 3/4 cup dry red wine

• 1 14 1/2-ounce can diced tomatoes, drained

• 1/4 cup beef broth

• 2 tablespoons butter or margarine

• 2 9-ounce packages refrigerated fettuccine

• Salt

• Freshly ground black pepper

• 1 to 2 ounces Parmesan cheese, coarsely grated

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Method:

1. Remove stems and gills from the portobello mushrooms; slice mushrooms. Discard stems from shiitake mushrooms; halve mushrooms. Set aside.

2. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add sliced portobellos; cook and stir for 3 to 5 minutes or until tender. Use a slotted spoon to transfer portobello mushrooms to a large bowl. Add shiitake mushrooms to hot skillet; cook and stir about 3 minutes or until tender. Transfer to the bowl.

3. Add remaining 1 tablespoon olive oil and the garlic to hot skillet; cook and stir for 1 minute. Carefully add red wine; simmer, uncovered, for 2 to 3 minutes or until reduced by about half.

4. Add drained tomatoes and broth. Simmer, uncovered, for 3 minutes. Add mushroom mixture, including any liquid that has accumulated. Cook for 5 to 7 minutes more or until liquid is thick. Stir in butter.

5. Meanwhile, cook fettuccine according to package directions.

6. Toss fettuccine with mushroom sauce. Season to taste with salt and freshly ground black pepper. Top with Parmesan cheese.