Mushroom Tetrazzini

Saw this on Rachael Ray - tried it and we loved it

1 T Olive Oil
2 T Butter
1 lb white mushrooms, thinly sliced
2 T fresh thyme - finely chopped (I used some dried and it worked fine)
Salt and Pepper
1 large shallot, finely chopped (I used 1/4 of an onion)
3-4 large cloves garlic, finely chopped or put through a garlic press
1/4 c Dry Sherry or Marsala (you could use a little chicken stock or water if you don't want wine)
1 c Heavy Cream
1/4 t grated nutmeg
1 c Parmesan cheese - grated
1 lb fettuccine
1 c Frozen peas, defrosted
Parsley for garnish

Bring a large pot of water to a boil for the pasta.

Heat the oil and butter in a large skillet over medium heat. Add the mushrooms and thyme and cook to tender, stirring occasionally, until lightly browned, 10-12 minutes. Season the mushrooms with salt and pepper then add the shallot and garlic. Saute for another 4-5 minutes, then deglaze the pan with the sherry or Marsala. Stir in the cream and bring to a bubble, then reduce the heat to low and simmer. Sason with nutmeg. When the pasta is just about done, turn off the heat and add the parmesan to the mushroom mixture. Cover and reserve.

Cook the pasta to al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and return it to the hot pot along with the peas. add 1/2 c of the pasta water and the mushroom sauce and toss to combine. Add more water if it is too thick.

Serve in shallow bowls topped with parsley and more parmesan on top.

As she says - Yum-O!