Wild Mushroom Fettuccine

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1 stick (4 ounces) unsalted butter

3/4 cup finely chopped shallots

4 garlic cloves, minced

2 pounds assorted fresh wild mushrooms, cleaned and thickly sliced if large

Salt and freshly ground pepper

1 1/2 cups dry white wine

3 cups chicken stock or canned low-sodium broth

2 1/2 pounds good-quality fresh or dried fettuccine

1/4 cup finely chopped parsley

1 1/2 cups Parmesan cheese shavings (about 1 1/2 ounces)

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