Mushroom Tetrazzini with Tagliatelle

From Rachael Ray

Ingredients

1 Tbsp olive oil
2 Tbsp butter
1 lb white mushrooms, thinly sliced
2 Tbsp fresh thyme
salt and pepper, to taste
1 large shallot, finely chopped
3-4 large garlic cloves, minced
1/4 c dry sherry or Marsala
1 c heavy cream
Nutmeg, to taste
1 c grated parmesan + more to top with
1 lb tagliatelle or fettuccine
1 c frozen peas, defrosted
Fresh parsley, finely chopped

Directions

Bring a large pot of water to boil for the pasta. Heat oil and butter in a large skillet over medium heat. Add mushrooms and thyme. Cook until tender, 10-12 min. Season with salt and pepper, add garlic and shallot. Sauté for another 4-5 min. Deglaze pan with sherry, stir in cream. Bring to a bubble and reduce heat to low and simmer. Season with nutmeg. When pasta is about done, stir in cheese, set aside. Cook pasta al dente and reserve 1 c of the pasta water. Return strained pasta to the pot with the peas. add 1/2 c cooking liquid and the mushroom sauce. Toss to combine and add more liquid as needed. Serve topped with fresh parsley and more grated cheese.