1 tablespoon butter
1 ½ tablespoons flour
2 tablespoons olive oil
2 portobello mushrooms, whole, cleaned and stemmed
½ cup Shiitake mushrooms, whole
½ cup small button mushrooms, stems on
2 cloves garlic, roasted
2 tablespoons Italian parsley, chopped
½ cup red wine or beef stock
10 ounces fettuccine, cooked
fresh basil, chopped
To make the roux, mix together the butter and flour and cook over medium-high heat for 6 minutes. Set side.
Place the olive oil in a sauté pan over medium heat, add the portobello mushrooms, and cook for 5 minutes on each side. Halfway through the cooking time, add the shiitake mushrooms, button mushrooms, garlic, and one-half of the parsley. When cooking time is complete, remove and drain the mushrooms. Slice the mushrooms approximately one-half inch thick, making sure that all slices are uniform in size. Return the mushrooms to the pan, add the red wine or beef stock and cook over medium heat for approximately 3 minutes. Add the roux and cook for one minute. Add the remaining parsley.
Place the fettuccine on serving plates and spoon the mushroom sauce on top. Sprinkle with Parmesan cheese and fresh basil.