Fettuccine With Mushrooms and Cream

• salt
• 2 package refrigerated fettuccine pasta
• 1 tbsp. olive oil
• 1 small shallot
• 8 oz. shiitake mushrooms
• 8 oz. white mushrooms
• 1/4 c. marsala wine
• 1 1/2 c. chicken broth
• 13 c. heavy or whipping cream
• 1 c. fresh basil or parsley leaves
• 1/4 c. sun-dried tomatoes in olive oil

1. Heat large saucepot of salted water to boiling over high heat.
2. Add fettuccine and cook as label directs.
3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
4. Add shallot and cook 1 minute, stirring occasionally.
5. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
6. Stir wine into mushroom mixture.
7. Heat to boiling over medium-high heat and cook 1 minute.
8. Add broth and cream; heat to boiling and cook 3 minutes, stirring.
9. Drain fettuccine and return to saucepot.
10. Add mushroom mixture, basil, and sun-dried tomatoes, and cook 1 minute over medium heat, tossing until evenly coated.

salt, pasta, olive oil, shallot, shiitake mushrooms, white mushrooms, marsala wine, chicken broth, heavy, fresh basil, tomatoes

Taken from www.delish.com/recipefinder/fettuccine-mushrooms-cream-2926 (may not work)