Posted by Ashley on Jun - 4 - 2013 under Cooking
  • 1 (9-ounce) package fresh fettuccine
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or more, to taste)
  • 5 King Oyster mushrooms, coarsely chopped
  • 1/4 cup white wine
  • 1/2 cup whipping cream
  • 2 cups, packed, baby spinach
  • 2 tablespoons fresh chives, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
Cooking time: 15 - 20 minutes Serving: 4 people

Cook the pasta according to the package instructions.

Heat the olive oil and the butter together in a 12-inch fry or saute pan over medium-high heat. Stir in the mushrooms and saute until they are light brown. Add in the shallots and garlic and continue cooking until the mushrooms are golden brown. Add the thyme.

Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the pan, and toss together to coat evenly.

Once the pasta has cooked, drain the water and transfer the fettuccine to the sauce. Toss the pasta and the sauce together.

Sprinkle in the fresh chives, and season with salt and pepper, to taste. Serve immediately.

13 - 1

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