Fettuccine With Creamy Mushroom And Green Peppercorn Sauce

1. 1

   Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.

2. 2

   Add in the mushrooms; cook 2 minutes to soften.

3. 3

   Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.

4. 4

   Decrease heat to low; slowly add the milk, stirring constantly to thicken.

5. 5

   Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.

6. 6

   Keep warm over very low heat.

7. 7

   Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.

8. 8

   When the pasta is cooked, drain and place in a shallow serving bowl.

9. 9

   Add the sauce; toss lightly to combine, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.