Fettuccine with Wild Mushrooms

• 5 tablespoons butter
• 2 large shallots, minced
• 10 ounces white mushrooms, stemmed and sliced
• 5 ounces fresh shiitake mushrooms, stemmed and quartered
• 5 ounces fresh oyster mushrooms, stemmed and chopped
• 2 cloves garlic, minced (to taste)
• 12 tablespoon fresh rosemary, minced
• 12 cup light cream
• salt (to taste)
• fresh ground black pepper (to taste)
• 1 lb fettuccine, cooked al dente
• grated parmesan cheese

1. Heat the butter in a large deep skillet over medium heat; add the shallots and cook until tender, about 2-3 minutes.
2. Add the mushrooms, garlic, and rosemary, and saute, stirring occasionally, until vegetables are tender, about 8-10 minutes.
3. Stir in the cream and season to taste with salt and pepper.
4. Serve sauce over cooked fettuccini; garnish with Parmesan cheese, if desired.

butter, shallots, white mushrooms, shiitake mushrooms, oyster mushrooms, garlic, fresh rosemary, light cream, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-wild-mushrooms-35911 (may not work)