Wildly Delicious Wild Mushroom Fettuccine - cooking recipe

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

Preparation

Heat olive oil in a large skillet over medium heat.
Add in shallots; saute 2 minutes; then add in mushrooms.
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.
Uncover and increase heat to medium; add in thyme, nutmeg, salt, and pepper.
Toss mushrooms with a good shake of the pan.
Add in sherry; reduce liquid by half, 2-3 minutes.
Add in broth, then cream; simmer until sauce thickens so that it coats the back of a spoon, about 5 minutes.
Toss with hot pasta; top with chives and toasted hazelnuts.
Serve with grated cheese (also crusty bread and a green salad).