Mushroom Tetrazzini

I love mushrooms! I don't know why, but I love them. So this is a great meat-free pasta that tastes hearty and satisfying - proved to me that I don't always need meat in my dinner menu to feel satisfied! Throw together a fresh green salad with it and voila!

MUSHROOM TETRAZZINI

adapted from Rachael Ray

Ingredients

• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 2 tablespoons butter
• 1 pound white mushrooms, thinly sliced
• 2 tablespoons finely chopped fresh thyme
• Salt and pepper
• 1 large shallot, finely chopped
• 3 to 4 large cloves garlic, finely chopped or grated
• 1/4 cup dry sherry or Marsala
• 1 cup cream
• Freshly grated nutmeg, to taste
• About a cup freshly grated Parmigiano-Reggiano cheese, plus some to pass at table
• 1 pound egg tagliatelle or fettuccine
• 1 cup frozen organic peas, defrosted
• Finely chopped flat-leaf parsley, for garnish

Preparation

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

Heat EVOO and butter in large skillet over medium heat. Add mushrooms and thyme, and cook to tender, stirring occasionally, until lightly browned, 10-12 minutes. Season mushrooms with salt and pepper, and add shallots and garlic. Sauté another 4-5 minutes then deglaze the pan with sherry or Marsala. Stir in cream and bring to a bubble then reduce heat to low and simmer. Season with nutmeg. When pasta is just about done, turn off heat and stir in cheese, a couple of handfuls. Cover and reserve.

Cook pasta to al dente. Reserve 1 cup starchy cooking liquid, then drain pasta and return to hot pot with peas. Add 1/2 cup cooking liquid and mushroom sauce, and toss to combine, 1-2 minutes. Add more water as necessary to coat pasta evenly.

Serve in shallow bowls topped with parsley and pass more cheese at table.