Fettuccine with Mushrooms and Brussels Sprouts — Three Many Cooks

Ingredients

• Salt
• 3 tablespoons olive oil
• ¼ pound Brussels sprouts, separated into leaves
• Ground black pepper
• 12 ounces portabella mushrooms, trimmed and sliced
• 1 medium shallot, finely diced
• 2 medium garlic cloves, minced
• 1 tablespoon chopped fresh thyme leaves
• 4 tablespoons butter
• 2 teaspoons lemon juice, plus extra if necessary.
• ½ cup chicken (or vegetable) broth
• 1 pound fresh fettuccini
• ½ cup Reggiano Parmigiano, plus extra for sprinkling