Fettuccine with Wild Mushrooms

Ingredients:

1 tablespoon oil
2 small shallots, thinly sliced
1-1/2 teaspoons fresh thyme and/or rosemary
1/2 pound wild mushrooms (shiitake, cremini, chanterelles)
salt and black pepper, to taste
1/2 cup vegetable or mushroom stock
4 ounces fettuccine
imitation bacon
parmesan, to taste
2 tablespoons parsley, chopped

Cook shallots in the oil and add the herbs, mushrooms, and stock. Cook until liquid is reduced.

Meanwhile, cook the pasta until al dente.

Fold the noodles and bacon into the mushrooms and divide into serving plates. Garnish with parmesan and parsley.