A rich and creamy pasta dish featuring fettuccine, shiitake mushrooms, shallots, garlic, and a luxurious sauce made with white wine, chicken stock, heavy cream, and Parmesan cheese.
Boil your fettuccini according to packaged directions in salted water. Save some pasta water. In a frying pan, over medium high heat, melt your butter and oil together. Add your sliced mushrooms, season with salt and let cook until softened about 3-5 minutes. Then add your shallots and garlic and cook until aromatic 2-3 minutes. Next add your white wine and let the alcohol cook off for about 2 minutes. Then add your chicken stock and cook until reduced by half. Next add your cream, parmesan cheese, salt pepper, thyme and parsley. Mix well and let simmer until slightly thickened. Lastly, add your cooked pasta and a splash of pasta water if needed. Mix well and serve with freshly grated parmesan cheese and parsley. Enjoy!
