Fettuccine with Wild Mushrooms and Parmesan

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 2 tablespoons crème fraîche sour
• 2.5 cups cremini mushrooms sliced
• 0.3 cup cooking sherry dry
• 12 ounces fettuccine barilla uncooked
• 1.5 tablespoons parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 4  garlic cloves minced
• 2 cups oyster mushroom caps sliced
• 0.5 cup parmesan cheese fresh shaved
• 0.5 teaspoon salt 
• 0.3 cup shallots finely chopped ( 1 medium)
• 2 cups shiitake mushroom caps thinly sliced
• 1 cup vegetable broth organic (such as Swanson Certified )

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain, and set aside.
3. Melt butter in a large nonstick skillet over medium-high heat.
4. Add shallots, mushrooms, and garlic; saut 6 minutes or until the moisture evaporates.
5. Add sherry; cook for 2 minutes or until liquid almost evaporates.
6. Add broth; reduce heat, and simmer 5 minutes. Stir in parsley and remaining ingredients except cheese.
7. Add pasta, tossing to coat. Spoon about 1 1/3 cups pasta mixture into each of 6 shallow bowls; top evenly with cheese.