FETTUCINI WITH WILD MUSHROOMS AND SAGE

Creating a delicious dinner under 20 minutes is really important to me. I usually don't have the time or fortitude to cook something complicated during the week and this pasta dish is quick, simple and really delicious. The pairing of earthy mushrooms and fresh sage in a rich, creamy sauce is perfect for a cold winter night.

Fettucini with Wild Mushrooms and Sage

1 pound of fresh mushrooms, stems removed (mix of chanterelle, shitake, oyster, cremini, etc.)
2 tablespoons butter
2 tablespoons olive oil
2 shallots, minced
1/2 cup white wine
1/2 cup chicken broth
3/4 cup heavy cream
parmesan cheese
pinch of nutmeg
salt and pepper
2 tablespoons of fresh sage
1 pound dried fettucini pasta


serves 4
1. Heat large pot of water and salt and boil pasta according to directions.
2. Clean mushrooms with a damp cloth and thinly slice.
3. Heat butter and olive oil in a pan and add shallots, saute for 2 minutes over medium heat.
4. Add mushrooms and 1 tablespoon of sage and saute for 5 minutes, season with salt,  pepper and nutmeg.
5. Add white wine and chicken broth to pan and cook over medium high heat until liquid reduces by half, about 3 minutes.
6. Incorporate heavy cream to pan, turn heat to low and simmer for a few minutes.
7. Drain pasta and coat with the wild mushroom sauce.  Garnish with cheese. and remaining sage.