Fettuccine with Mushroom Marsala Sauce

By tulawdog

Ingredients

• 1/3-1/2 lb fettuccine
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large shallot, minced
• 1 large clove of garlic, minced
• 8 oz assorted mushrooms, sliced
• 1/3 cup Marsala wine
• 1/3 cup chicken stock
• Juice of 1/2 lemon
• 1/2 tsp of Wondra flour*
• 1/3 cup heavy cream
• several sprigs of fresh thyme, leaves stripped from the stalks
• salt and fresh cracked pepper
• Chopped parsley
• Freshly grated Parmesan for garnish

Preparation

Step 1

In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes.
Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender. If the pot seems too dry, add a little more olive oil.
Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper.
Let the sauce simmer and reduce for a few minutes. Sprinkle in a dash of Wondra flour and blend in.
Add in the cream, and bring back to a simmer. Check for seasoning and set aside while you cook the fettuccine.
When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.
* Wondra flour is formulated to dissolve instantly in hot or cold liquids, no clumping. It's the best thing for those times when you just want to slightly thicken a sauce, especially at the last minute. All you do is sprinkle it in and stir.