Mushroom Sauce

Makes 4 servings
Start to Finish: 20 minutes

• 2 packages (9 ounces each) refrigerated fettuccine, Buitoni®

• 3 tablespoons extra virgin olive oil, Bertolli®

• 1 package (8-ounce) presliced fresh white button mushrooms

• 1 package (8-ounce) presliced fresh brown mushrooms

• 1 cup frozen chopped onions, Ore-Ida®

• 1 1/2 cups reduced-sodium beef broth, Swanson®

• 1/3 cup dry sherry, Christian Brothers®

• 1/4 cup balsamic vinegar

• 1 packet (1.5-ounce) beef stew seasoning, McCormick®

• 1 can (14.5-ounce) diced tomatoes with garlic and onion, drained, Del Monte®

• Flat-leaf parsley, chopped (optional)

1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm.
2. 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.
3. Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsamic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 minutes.
4. Garnish with parsley, if desired. Serve hot over cooked pasta.