Ingredients:
5 tablespoons butter
2 large shallots, minced
10 ounces white mushrooms, stemmed and sliced
5 ounces fresh shiitake mushrooms, stemmed and quartered
5 ounces fresh oyster mushrooms, stemmed and chopped
2 cloves garlic, minced ( to taste)
1/2 tablespoon fresh rosemary, minced
1/2 cup light cream
salt ( to taste)
fresh ground black pepper ( to taste)
1 lb fettuccine, cooked al dente
grated parmesan cheese
Directions:
Heat the butter in a large deep skillet over medium heat; add the shallots and cook until tender, about 2-3 minutes.
Add the mushrooms, garlic, and rosemary, and saute, stirring occasionally, until vegetables are tender, about 8-10 minutes.
Stir in the cream and season to taste with salt and pepper.
Serve sauce over cooked fettuccini; garnish with Parmesan cheese, if desired.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.