Fettuccine With Wild Mushrooms And Parmesan

• 12 ounces uncooked fettuccine
• 2 tablespoons butter
• 1/4 cup finely chopped shallots (about 1 medium)
• 8 ounces sliced cremini mushrooms (about 2 1/2 cups)
• 4 ounces sliced oyster mushroom caps (about 2 cups)
• 4 ounces thinly sliced shiitake mushroom caps (about 2 cups)
• 4 garlic cloves, minced
• 1/4 cup dry sherry
• 1 cup organic vegetable broth (such as Swanson Certified Organic)
• 1 1/2 tablespoons chopped fresh parsley
• 2 tablespoons creme fraiche or sour cream
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces shaved fresh Parmesan cheese (about 1/2 cup)

1. Cook pasta according to the package directions, omitting salt and fat. Drain, and set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add shallots, mushrooms, and garlic; saute 6 minutes or until the moisture evaporates. Add sherry; cook for 2 minutes or until liquid almost evaporates. Add broth; reduce heat, and simmer 5 minutes. Stir in parsley and remaining ingredients except cheese. Add pasta, tossing to coat. Spoon about 1 1/3 cups pasta mixture into each of 6 shallow bowls; top evenly with cheese.

fettuccine, butter, shallots, cremini mushrooms, oyster mushroom, shiitake mushroom, garlic, sherry, vegetable broth, parsley, crueme fraueeche, thyme, salt, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/fettuccine-with-wild-mushrooms-parmesan (may not work)