Ingredients

• 2 cups Chicken Stock
• 4 ounces Dried Wild Mushrooms
• 1 pound Fettucine
• 4 tablespoons Butter
• 8 ounces Baby Bella Mushrooms
• 1 Bay Leaf
• 2 1/2 ounces Spinach
• 3 Shallots, finely chopped
• 2 Cloves Garlic, minced
• 1 pinch Nutmeg
• 1 teaspoon Sea Salt
• 1/4 teaspoon Pepper
• 1/2 cup White Wine or Sherry
• 8 ounces Philadelphia Cream Cheese
• 1/4 cup Parmesan Cheese for garnish

Directions

1. Bring Chicken Stock to a simmer in a small saucepan and add the dried mushroom to reconstitute.
2. Cook the Fettucine according to the package directions.
3. In a large skillet melt the butter, then add the garlic and shallots.
4. Add the chopped Baby Bella Mushrooms and the Bay leaf to the skillet and saute for 5 to 7 minutes.
5. Add the Spinach, Salt, Pepper and Nutmeg, saute for another minute.
6. Add the Wine, chopped Wild Mushrooms, and the chicken stock, saute for another 5 mintutes.
7. Stir in Cream Cheese till it melts, then toss in the Fettucine till covered.
8. Serve immediately with Parmesan Cheese sprinkled on top.