Fettucini With Wild Mushrooms Cream Sauce

1. 1

   Cook and drain pasta. Set aside and keep warm.

2. 2

   Brush debris off tops and undersides of mushrooms, discarding any damp, spongy parts. Save any dirty stems or caps, peel and add to stock. Slice vertically through caps and stems to make peices about 1/4 inch thick.

3. 3

   In a small saucepan bring stock to a boil. Cook over medium-high heat until reduced to about 1/2 cup (125ml). Strain out peelings and discard.

4. 4

   In a large skillet heat butter and oil over medium-high heat. Add mushrooms and green onions and cook, stirring, until mushrooms begin to render liquid. Add wine and cook over high heat until liquid is mostly evaporated. Add reduced stock and cream and bring to a boil.

5. 5

   Reduce sauce to one half original volume and season with salt and pepper. Add cooked pasta and parsley to skillet and toss to coat with sauce. Serve on warm plates.

* Per serving · 4 servings · Values may vary.