Wide Egg Noodles with Portobello Mushroom Sauce

Wide Egg Noodles with Portobello Mushroom Sauce

Fettucce al Funghetto Portobello



2 tablespoons olive oil

1 clove fresh garlic, minced

2 tablespoons fresh parsley, minced

1 tablespoon red onion, chopped

1 pound portobello mushroom caps, or fresh white mushrooms

1/4 cup brandy or white wine

1 cup cream

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces Dakota Growers Wide Egg Noodles

1/2 cup blue cheese


  Directions Heat oil in a medium skillet over low heat. Cook garlic, parsley and onions 5 minutes or until sizzling. Brush mushroom caps with moist paper towel. Slice them into 1/4-inch slices, add to skillet and cook 5 minutes, stirring frequently. Stir in brandy, and cook 3 minutes or until evaporated. Pour in cream, season with salt and pepper, and cook 10 minutes, stirring occasionally. Prepare pasta according to package directions; drain well. Toss in a bowl with sauce and cheese, and serve at once. Servings 4