In a large bowl, whisk together wine, tamari, Worchestershire, garlic, parsley, olive oil, and Italian seasoning.
Add mushrooms to bowl and toss to coat mushrooms. Cover bowl with plastic and set aside for 20 to 30 minutes, tossing occasionally.
After mushrooms have marinated, cook fettucini in a large pot of salted boiling water according to package directions.
While fettucini is cooking, brush a large skillet with olive oil and place over medium-high heat. Using a slotted spoon, transfer mushrooms to the skillet and cook, stirring often, until mushrooms are starting to brown.
Add the wine sauce to the skillet and cook, stirring often, for 2 to 3 minutes.
Drain pasta and add to the skillet. Toss a few times to combine.