This dish is almost as good as going out. I go back to this basic sauce again and again because it's easy yet so sophisticated. Put your nose up to the Marsala bottle and take a whiff: it's instant white tablecloth and candlelight. All you need to pick up is some fresh thyme, and a bunch of nice looking mushrooms, whatever kind you like.
My favorite way to use mushrooms is all by themselves. Their flavor and texture is so distinctive it's a shame to mix them in as an afterthought. Could you add chicken, or shrimp, or asparagus to this dish? Sure. But I wouldn't.
Freshly grated Parmesan for garnish
In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes. Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender. If the pot seems too dry, add a little more olive oil. Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper. Let the sauce simmer and reduce for a few minutes. Sprinkle in a dash of Wondra flour and blend in. Add in the cream, and bring back to a simmer. Check for seasoning and set aside while you cook the fettuccine. When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.