4 tablespoons(½ stick) butter
2 tablespoons canola oil
1½ pounds assorted wild mushrooms (such as oyster, stemmed shiitake and crimini), sliced
1 cup finely chopped shallots
1½ cups chopped seeded tomato
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
¼ cup dry marsala wine
1 cup whipping cream or milk
1 cup vegetable stock or canned vegetable broth
12 ounces fettuccine
freshly grated Parmesan cheese (optional)
Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add mushrooms and shallots sauce until tender, about 12 minutes.
Mix in tomatoes, thyme, and sage. Add marsala wine and stock and simmer until most liquid evaporates, about 1 minute. Add remaining 2 tablespoons butter, cream, and stock and simmer until reduced to sauce consistency, about 4 minutes. Season with salt and pepper.
Meanwhile cook pasta in large pot of boiling salted water. Drain pasta and then return it to the pot. Add sauce, heat through and sprinkle with parmesean cheese.