Fettuccine with Mushrooms and Brussels Sprouts
Discover a festive twist on fettuccine with mushrooms and Brussels sprouts, perfect for family gatherings or special occasions. Enjoy this hearty vegetarian main dish year-round.
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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
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