Prepare the Fettuccine
Heat butter in a large skillet over medium heat. Add shallots and cook until translucent and slightly golden.
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.
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.
Add heavy cream and stir to combine, then simmer for another five minutes. Mixture will foam and thicken slightly.
Add feta and mozzarella cheese, and stir to combine.
Toss with hot fettuccine to serve.
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Making this dairy free? Oat milk for heavy cream?
"Fake" cheeses?
Oil instead of butter?
Your thoughts as to how to thicken?
Thank you
Personally, when I make a dairy-free pasta dish I like to use a bechamel sauce. You can take the bechamel sauce recipe from here https://www.kosher.com/recipe/versatile-and-delicious-bechamel-pasta-8040 and instead of using milk, use any non-dairy milk (just make sure it's not vanilla flavored!). I also like to add nutritional yeast and some vegetable consume to the sauce to give it some richness and a cheesy flavor.
Then you can just follow the rest of the recipe.