Fettucini with Creamy Portobello Gruyere Sauce

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

Meanwhile, in a medium saute pan, heat olive oil over medium-high heat. Add mushrooms and garlic and cook until tender and fragrant, 4-6 minutes, reducing heat if necessary so as not to burn the garlic. Add wine and cook 2-3 minutes to allow alcohol to evaporate.

Whisk flour into the cold chicken stock until there are no lumps and add it into the mushroom mixture. Stir in cream. Reduce heat to low, add cheese, and stir until melted. Add more chicken stock if sauce is too thick. Season to taste with salt and pepper.

When it’s done, drain pasta. Plate some pasta, top with sauce, and garnish with sun-dried tomatoes and fresh parsley.