Fettuccine With Mushroom Sauce

I don't know about you but I'm ready for some real food! I'm tired of leftovers from the holidays! So I have been looking through some of my recipes and found this one,that I have printed from www.semihomemade.com. It sounds so good I think that everyone here at our house will enjoy it. Cant wait to make it. Fettuccine With Mushroom Sauce Makes: 4 servings Cook: 20 minutes 2 packages (9 ounces each) refrigerated fettuccine, Buitoni® 3 tablespoons extra virgin olive oil, Bertolli® 1 package (8-ounce) presliced fresh white button mushrooms 1 package (8-ounce) presliced fresh brown mushrooms 1 cup frozen chopped onions, Ore-Ida® 1 1/2 cups reduced-sodium beef broth, Swanson® 1/3 cup dry sherry, Christian Brothers® 1/4 cup balsamic vinegar 1 packet (1.5-ounce) beef stew seasoning, McCormick® 1 can (14.5-ounce) diced tomatoes with garlic and onion, drained, Del Monte® Flat-leaf parsley, chopped (optional) DIRECTIONS 1.In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm. 2.Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add mushrooms and frozen onions to hot oil; cook and stir for 7 to 8 minutes. 3.Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsamic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 minutes. 4.Garnish with parsley, if desired. Serve hot over cooked pasta. http://www.semihomemade.com/recipes/comfort-food/fettuccine-with-mushroom-sauce/950