Ingredients:
1 c. thinly sliced fresh shitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 Tbsp. Garlic Olive Oil
1/2 c. white wine
1 c. heavy cream
1/2 c. Gruyere cheese, shredded
salt and pepper to taste
1 c. thinly sliced fresh shitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 Tbsp. Garlic Olive Oil
1/2 c. white wine
1 c. heavy cream
1/2 c. Gruyere cheese, shredded
salt and pepper to taste
Heat the Garlic Oil in a large sauté pan over medium heat. Add minced shallots and thinly sliced mushrooms and sauté until just barely golden. Add the garlic and sauté for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste. Add the pasta to the pan, simmer for a minute and then serve with additional cheese over the top, if desired.
*Tested in Pasta Cooking Class
