Categories: Pasta

Ingredients

• 1 lb. assorted mushrooms, sliced
• 2 tbsp. olive oil
• Salt and pepper
• 3 garlic cloves, minced
• 1 cup heavy cream
• 12 oz. fettuccine, cooked
• 2 oz. gorgonzola, crumbled

Directions

1. Cook mushrooms in olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper.

2. Add garlic and cook, stirring, until softened, 30 seconds. Add heavy cream; bring to a simmer and cook until thickened, 2-3 minutes. Toss with fettuccine, adding pasta-cooking water to loosen the sauce. Off the heat, stir in crumbled gorgonzola until creamy; season with salt and pepper.

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