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Source: The Working Family's Cookbook

Pasta with Mushrooms and Red Wine
If you like the earthy flavor of wild mushrooms, this recipe is for you.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
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3 tablespoons olive oil
2 medium onions, chopped
2 medium cloves garlic, chopped
1/2 pound mushrooms, wild, such as shiitake, cremini, oyster or chanterelles, sliced
1/2 pound white mushrooms, sliced
Salt and freshly ground pepper
1/2 cup dry red wine
2 teaspoons marjoram, fresh and chopped
2 teaspoons sage, fresh and chopped
1 bay leaf
12 ounces fettuccine
2 tablespoons parsley, chopped

In a large saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion and cook for about 5 minutes until lightly browned. Stir in the garlic and cook for just a few seconds until fragrant.

Reduce the heat to medium, add the mushrooms and sprinkle with 1/4 teaspoon salt. Cook for about 5 minutes until the mushrooms begin to render their juices. Add the wine, broth, marjoram, sage and bay leaf. Bring to the boil, reduce the heat and simmer, partially covered, for 15 minutes. Increase the heat and boil, uncovered, until the liquid is reduced and slightly thickened. (The time will depend on the size of the pan.) Season to taste with salt and pepper.

Bring a large pot of water to the boil for the pasta. Add salt and the fettuccine and cook for about 10 minutes until tender. Drain in a colander, return to the pot and toss with the remaining tablespoon of oil.

Heat the mushroom sauce to a simmer and pour over the pasta. Add the parsley and toss until the fettuccine is coated with the sauce.

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