Fettucini with Creamy Portobello Gruyere Sauce

1. 1

   Bring a medium pot of water to a boil and cook fettucini according to package instructions for al dente.

2. 2

   Meanwhile, in a medium saute pan, heat olive oil over medium-high heat.

3. 3

   Add mushrooms and garlic and cook until tender and fragrant, 4-6 minutes, reducing heat if necessary so as not to burn the garlic.

4. 4

   Add wine and cook 2-3 minutes to allow alcohol to evaporate.

5. 5

   Whisk flour into the cold chicken stock until there are no lumps and add it into the mushroom mixture.

6. 6

   Stir in cream.

7. 7

   Reduce heat to low, add cheese, and stir until melted.

8. 8

   Add more chicken stock if sauce is too thick.

9. 9

   Season to taste with salt and pepper.

10. 10

    When its done, drain pasta.

11. 11

    Plate some pasta, top with sauce, and garnish with sun-dried tomatoes and fresh parsley.

No additional tips available.