<http://schema.org/recipeInstructions>
" Heat large saucepot of salted water to boiling over high heat. Add fettuccine and cook as label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally. Stir wine into mushroom mixture. Heat to boiling over medium-high heat and cook 1 minute. Add broth and cream; heat to boiling and cook 3 minutes, stirring. Drain fettuccine and return to saucepot. Add mushroom mixture, basil, and sun-dried tomatoes, and cook 1 minute over medium heat, tossing until evenly coated."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9429/fettuccine-mushrooms-cream-2926/>