Creamy Fettuccine with Shiitake and Porcini

Heat the butter and oil in a large skillet over medium-high heat. Add the onions and saute until translucent and just beginning to brown. Add the garlic and saute another minute. Add shiitake mushrooms, ground porcini, salt and pepper. Stir to combine and saute for 2 minutes. Add the wine, bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes.

Add the parsley, lemon zest and heavy cream and simmer for another 5 minutes. Add the cooked and drained fettuccine and Parmesan cheese to the skillet. Stir to combine and allow it to thoroughly heat through.

Drizzle with a little extra olive oil and toss to coat. Serve immediately garnished with fresh parsley and a sprinkle of Parmesan.