Ingredients
1 lb fettucine, refrigerated or dry
3 tbsp olive oil
1 package fresh white button mushrooms
1 package fresh brown mushrooms
1 cup frozen chopped onions (or a regular onion chopped)
1 1/2 cups reduced-sodium beef broth
1/3 cup dry sherry
1/4 cup balsamic vinegar
1 packet beef stew seasoning
1 can diced tomatoes with garlic and onion drained
Flat leaf parsley, chopped (optional)
Preparation
In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover, keep warm.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add mushrooms and frozen onions to hot oil; cook and stir for 7 to 8 minutes.
Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsmaic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 minutes.
Garnish with parsley (optional). Serve hot over cooked pasta.
