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FETTUCCINE WITH MUSHROOM AND BRIE SAUCE
Servings: 4 servings
1 lb mushrooms, sliced
3/4 cup cream, heavy
2 tbl onion, chopped
4 oz brie cheese, room temperatur
6 tbl butter
-e, diced
salt
1 lb fettuccine, al dente, draine
pepper, black, freshly groun
-d
-d
Directions: 1) saute onion in 3 tablespoons of the butter over medium heat until pale gold. turn heat to high and add mushrooms. when butter is absorbed turn heat to low and add salt and pepper and shake pan. when liquid comes to the surface, turn heat to high and cook 2 to 3 minutes. 2) add half the cream to the mushroom mixture, cook another minute or two and remove from heat. 3) in a separate pan large enough to hold the entire dish, cook the remaining butter and cream over medium-high heat for 1 to 2 minutes and remove from heat. 4. turn heat to low under the butter and cream and add fettuccine. toss until coated. add the cheese while continuing to toss the pasta. add half the mushroom mixture and toss. remove from heat. make a depression in the pasta and spoon the remaining mushroom mixture into it. serve in warm pasta bowls.
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