• 1 pound assorted mushrooms, sliced
  • 2 tablespoons extra virgin olive oil
  • Kosher salt & ground black pepper
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 12 ounces (1 box) fettucine, cooked
  • 2 ounces Gorgonzola, crumbled

Cooking Instructions

Step 1: Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes.  Season with salt and pepper.  Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds.  Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.

Step 2: Toss sauce with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce.  Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

Enjoy this creamy mushroom fettucine from FoodNetwork!