- 12 ounces Fettuccine
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 16 ounces Mushrooms, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- 1/3 cup White Wine, (or chicken broth)
- 1/2 cup Chicken Broth
- 3/4 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- Salt and Pepper
Bring a large pot of water to boil and cook pasta according to package directions.
In a large skillet heat butter and olive oil over medium high heat. Once butter is melted, add mushrooms and cook for about 5 minutes until browned. Add garlic and cook for 1 minute until fragrant.
Season mushrooms with Italian seasoning, salt and pepper. Add white wine and chicken broth. Bring to a simmer and cook for 5 minutes until it starts to reduce down.
Stir in heavy cream and simmer for a few minutes until it starts to thicken. Mix in Parmesan cheese and stir until smooth. Season with salt and pepper to taste.
Mix the sauce with the cooked pasta until everything is well coated. Serve immediately.