Cook pasta according to package directions, omitting salt and fat; drain.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 80 (82%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 31mg||10 %|
|Sodium 21.1mg||1 %|
|Potassium 85.8mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.3g|
|Protein 1g||1 %|
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Calories per serving: 97
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