The Pioneer Woman Tasty Kitchen
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Fettucini with Creamy Portobello Gruyere Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This recipe is so elegant and delicious, you’d never guess how quick and easy it is to make!

Ingredients

  • 8 ounces, weight Fettucini Noodles
  • 2 Tablespoons Olive Oil
  • 1  Portobello Mushroom, Cut In 1/2" Pieces
  • 2 cloves Fresh Garlic, Minced
  • ¼ cups White Wine
  • 1 Tablespoon Flour
  • ½ cups Chicken Stock Plus A Bit More If Needed
  • ½ cups Heavy Cream
  • 1 cup Shredded Gruyere Cheese
  • Salt And Pepper
  • 1 Tablespoon Sun-Dried Tomatoes, Chopped
  • 1 Tablespoon Fresh Italian Parsley, Chopped

Preparation

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.

One Comment

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Skye Copeland on 4.26.2012

Ooohhhh….this looks tasty! I’m going to add this to my menu for next week!

One Review

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reluctantsouthernbelle on 8.16.2012

Decadent and not for the diet minded. :) Substituted fresh tomatoes due to preference. Will make again.

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