Step 1

Heat butter in a large skillet over medium heat. Add shallots and cook until translucent and slightly golden.

Step 2

Add all mushrooms to the pan with a pinch of salt. Cook until moisture from mushrooms has been released and evaporated, and mushrooms are fully cooked, about 10 minutes.

Step 3

Add wine and cook until mostly evaporated. Add stock and rosemary, and season with salt and pepper to taste. Bring to a simmer, then cook for about five minutes.

Step 4

Add heavy cream and stir to combine, then simmer for another five minutes. Mixture will foam and thicken slightly.

Step 5

Add feta and mozzarella cheese, and stir to combine.

Step 6

Toss with hot fettuccine to serve.