Wildly Delicious Wild Mushroom Fettuccine

• 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

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

extra virgin olive oil, shallots, portabella mushroom caps, mushroom caps, shiitake mushroom caps, ground thyme, ground nutmeg, salt, black pepper, sherry wine, chicken broth, heavy cream, hazelnuts, fresh chives, romano cheese

Taken from www.food.com/recipe/wildly-delicious-wild-mushroom-fettuccine-236237 (may not work)