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1 cup Chicken Stock or Low-Sodium Chicken Broth
1 lb Fresh Fettuccine
10 oz Portobello Mushrooms, thinly sliced
2 Tbsp unsalted Butter
2 medium shallots, finely chopped
Chopped Fresh Parsley, if desired
Parmesan Cheese (optional)
Sea Salt, freshly ground Pepper
¼ cup plus 2 Tbsp Olive Oil
⅓ cup Heavy Cream
Heat 2 tablespoon oil in large Dutch oven or other heavy pot over medium heat. Add mushrooms and cook 5–8 minutes, tossing occasionally, until browned and tender. Reduce heat to medium-low. Add shallots, season with sea salt and pepper, and cook 2 minutes, stirring often. Shallots should be translucent and softened. Add stock and reduce heat to low. Bring to simmer and cook 5−7 minutes, until some of stock has evaporated.
Meanwhile, bring large pot salted water to boil and cook pasta 1 minute.
Using tongs, remove pasta from water and add to mushrooms along with 1 cup pasta cooking liquid. Simmer 2 minutes, tossing constantly, until pasta is al dente and liquid is slightly thickened. Add cream, and continue to cook 1 minute, tossing, until pasta is coated. Remove from heat, add butter, and toss to combine. Season with sea salt and pepper, to taste.
Divide pasta among bowls. Top with chopped parsley and grated parmesan, if using.
