River Country Pasta

• 1 (12 ounce) package fettuccine pasta
• 2 12 lbs fresh shiitake mushrooms
• 34 cup ham, precooked and shredded
• 14 cup butter, melted
• 3 12 cups whipping cream (may substitute half and half or fat free)
• 14 cup dry sherry
• 1 14 cups green onions, sliced
• 12 cup pecans, chopped
• 1 tablespoon fresh parsley, chopped

1. Cook fettuccine according to the package directions; drain.
2. Set aside and keep warm.
3. Slice mushrooms, discarding the tough stems.
4. Saute mushrooms and ham in butter in a Dutch oven over medium-high heat, stirring constantly, 7 to 8 minutes or until tender.
5. Set aside.
6. Combine whipping cream and sherry in a large skillet; bring to a boil.
7. Reduce heat to medium, and cook until reduced by half (about 30 minutes).
8. Add to the the mushroom mixture, and stir in the green onions, pecans, and parsley.
9. Add the reserved fettucine, and toss well.

pasta, shiitake mushrooms, ham, butter, whipping cream, sherry, green onions, pecans, fresh parsley

Taken from www.food.com/recipe/river-country-pasta-410594 (may not work)