Mushroom Marsala Fettuccine

By moddie2bert

Ingredients

• 1 pound fettuccine pasta, cooked according to pkg and drained
• 1/4 cup extra virgin olive oil
• 2 pounds cremini or white button mushrooms, sliced
• 4 cloves garlic, finely chopped or minced
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 2 tablespoons butter
• 2/3 cup chopped flat leaf parsley
• 1/4 cup sun-dried tomatoes in olive oil, sliced (optional)
• 1 cup grated parmigiano-reggiano cheese
• salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook about 8 minutes. Add the garlic, season with salt and pepper; cook 5 minutes. Stir in the Marsala and cook about 1 minute, until slightly reduced. Stir in the broth and cook for 1 minute. Stir in the butter until melted. Add the parsley and sun-dried tomatoes, if using and gently stir. Add the fettuccine and cheese to the sauce and stir for 1 minute; season with salt and pepper.