Fettuccine w/ Mushroom Sauce

Serves N/A

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Directions

1. in large pot of boiling salted water, cook pasta according to package directions. drain well; return to hot pot, keep warm.

2. meanwhile, in large skillet, heat EVOO over medium high heat. add mushrooms and frozen onions to hot oil; cook and stir for 7 to 8 minutes.

3. create a well in the center of the mushroom mixture. add beef broth, sherry, and balsamic vinegar. stir in beef stew seasoning until dissolved. add drained tomoatoes. bring to a boil; reduce heat, simmer for 5 to 6 min.

Ingredients

  • 4. garnish w/ parsley. serve hot over cooked pasta accompanied with a cesar salad.2 packages (9oz each) refrigerated fettuccine (or dried)
  • 3 tbs EVOO
  • 1 package (8oz) presliced fresh white button mushrooms
  • 1 package (8oz) presliced fresh cremini mushrooms
  • 1 c frozen chopped onion (or fresh)
  • 1 1/2 c reduced sodium beef broth
  • 1/3 c dry sherry
  • 1/4 c balsamic vinegar
  • 1 package (1.5oz) beef stew seasoning
  • 1 can (14.5oz) diced tomaotes w/ garlic and onion, drained
  • flat leaf parsley
  • chicken/turkey sausage (optional): see note
  • serve w/ cesar salad:
  • salad mix
  • cesar dressing
  • croutons

Parsed from recipe text (no separate ingredient records).

Comments

I sometimes add in low fat chicken or turkey sausage of some variety, cut sausages across, at an angle. add in after mushrooms and onions have cooked for 5 min to warm through.