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   Ingredients :
3 lb 5 oz (1 ˝ k) fettuccine
1 large onion, sliced
4 tablespoons olive oil
3 cups mushrooms, sliced
1 ˝ cup Portobello mushrooms
˝ cup dry mushrooms or Porcini, soaked in wine, drained and chopped
1 cup shitake mushrooms, sliced
˝ cup dry sherry or dry white wine
2 lb 4 oz (1 ˝ k) tomatoes, peeled, seeded and chopped
1 ˝ tablespoon balsamic vinegar
2 tablespoons tomato paste
˝ cup cream cheese at room temperature
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme


Heat 2 tablespoons olive oil in a skillet, add onions and sauté until tender over medium heat. Add 1 more tablespoon olive oil, increase temperature and add mushrooms in batches until browned. Transfer to a bowl. Add remaining olive oil and sauté Portobello, dry mushrooms or Porcini and shitake until tender and browned. Return mushrooms to the skillet and pour sherry to deglaze skillet. Bring to a boil until almost all liquid has evaporated. Stir in tomatoes, balsamic vinegar and tomato paste and lower heat. Simmer for 15 – 20 minutes until mixture thickens slightly. Stir cream cheese, parsley and thyme to finish ragout. Season with salt and pepper.

Cook pasta in salted water until ‘al dente’. Toss ragout with drained pasta to coat and serve.

More pasta recipes:
Farfalle with Portobello, caramelized onions and goat cheese
Fettuccine with vegetarian sauce
Ricotta and spinach canneloni
        6 servings
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