Creamy Fettuccine with Shiitake and Porcini

• 3 Tablespoons Butter
• 2 Tablespoons Olive Oil Plus Extra For Drizzling Over The Finished Dish
• 1 Medium Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1 pound Shiitake Mushrooms, Thinly Sliced, Stems Discarded
• 2 teaspoons Ground Dried Porcini Mushrooms
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 cups White Wine
• 3 Tablespoons Fresh Parsley, Chopped Plus Extra For Garnish
• 1/4 teaspoons Fresh Lemon Zest
• 1/2 cups Grated Parmesan Cheese Plus Extra For Garnish
• 3/4 cups Heavy Cream
• 1 pound Fettuccine Noodles, Cooked According To Package Instructions For Al Dente, Then Drained

1. Heat the butter and oil in a large skillet over medium-high heat.
2. Add the onions and saute until translucent and just beginning to brown.
3. Add the garlic and saute another minute.
4. Add shiitake mushrooms, ground porcini, salt and pepper.
5. Stir to combine and saute for 2 minutes.
6. Add the wine, bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes.
7. Add the parsley, lemon zest and heavy cream and simmer for another 5 minutes.
8. Add the cooked and drained fettuccine and Parmesan cheese to the skillet.
9. Stir to combine and allow it to thoroughly heat through.
10. Drizzle with a little extra olive oil and toss to coat.
11. Serve immediately garnished with fresh parsley and a sprinkle of Parmesan.

butter, olive oil, yellow onion, garlic, shiitake mushrooms, ground dried porcini mushrooms, salt, freshly ground black pepper, white wine, fresh parsley, fresh lemon, parmesan cheese, heavy cream, noodles

Taken from tastykitchen.com/recipes/main-courses/creamy-fettuccine-with-shiitake-and-porcini/ (may not work)