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Name: Mushroom Gorgonzola Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb assorted mushroom sliced; 2 tablespoons olive oil; 3 garlic cloves minced; 1 cup heavy cream; 12 oz cooked fettucine; 1/4 cup pasta cooking liquid saved; 2 ounces crumbled gorgonzola

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INGREDIENTS

1 lb assorted mushroom ; sliced
2 tablespoons olive oil
3 garlic cloves ; minced
1 cup heavy cream
12 oz cooked fettucine
1/4 cup pasta cooking liquid saved
2 ounces crumbled gorgonzola

INSTRUCTIONS

Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 4 Servings

Calories: 121
Calories from Fat: 114 (94%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.6g
Cholesterol 40.8mg		13 %
Sodium 11.7mg		0 %
Potassium 31.4mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.5g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 121

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