Fettuccine With Mushroom Sauce

• 1 lb fettucine, refrigerated or dry
• 3 tbsp olive oil
• 1 package fresh white button mushrooms
• 1 package fresh brown mushrooms
• 1 cup frozen chopped onions (or a regular onion chopped)
• 1 1/2 cups reduced-sodium beef broth
• 1/3 cup dry sherry
• 1/4 cup balsamic vinegar
• 1 packet beef stew seasoning
• 1 can diced tomatoes with garlic and onion drained
• Flat leaf parsley, chopped (optional)

1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover, keep warm.
2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add mushrooms and frozen onions to hot oil; cook and stir for 7 to 8 minutes.
3. Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsmaic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 minutes.
4. Garnish with parsley (optional). Serve hot over cooked pasta.

fettucine, olive oil, fresh white button mushrooms, brown mushrooms, onions, beef broth, sherry, balsamic vinegar, tomatoes, parsley

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-mushroom-sauce-1263437 (may not work)