Mushroom and Gorgonzola Fettuccine

Yes, this is a little more “haute cuisine” than my usual fare, but it is a great recipe if you like mushrooms and yummy cheese.  With a nice wine and followed by some berries with zabaglione – perfect for company.  "Mangia bene, vivi felice!"

Ingredients

1 pound dried fettuccine

3 cups sliced crimini or button mushrooms (8 ounces)

1 cup finely chopped onion

6 large cloves garlic, minced

3 tablespoons olive oil

3 red sweet peppers, cut into thin strips (3 cups)

1 cup whipping cream

3/4 cup crumbled Gorgonzola cheese (3 ounces)

1/3 cup snipped fresh chives

3 tablespoons snipped fresh parsley

3 tablespoons snipped fresh basil

1/4 teaspoon salt

Cook the fettuccine according to the package directions. Remove from the heat. Drain and return to saucepan.

For sauce: In a large skillet, cook the mushrooms, onion, and garlic in 2 tablespoons of the olive oil over medium-high heat for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Remove with a slotted spoon, reserving the olive oil in skillet.

Add remaining olive oil to skillet. Add the sweet pepper strips to skillet. Cook about 5 minutes over medium heat or until tender, stirring occasionally.

Add the whipping cream and cheese to the pepper strips in the skillet. Stir the mixture over medium heat until the cheese melts and the sauce thickens slightly. Stir in the mushroom mixture, chives, parsley, basil, and salt.

To serve, pour the sauce over the pasta and toss the pasta to coat. Transfer to a serving dish. Makes 6 servings.