Meat-free, Easy and Tasty: Mushroom Tetrazzini with Tagliatelle – Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 tablespoons butter
• 1 pound white mushrooms, thinly sliced
• 2 tablespoons fresh thyme, finely chopped
• Salt and pepper
• 1 large shallot, finely chopped
• 3-4 large cloves garlic, finely chopped or grated
• 1/4 cup dry sherry or Marsala
• 1 cup heavy cream
• Freshly grated nutmeg, to taste
• About 1 cup freshly grated Parmigiano Reggiano cheese, plus some to pass at table
• 1 pound egg tagliatelle or fettuccine
• 1 cup frozen organic peas, defrosted
• Flat leaf parsley, finely chopped, for garnish