Mushroom Fettuccine with Le Mistral Joseph's Red Blend

INGREDIENTS:
• 1/2 cup Land O Lakes® Butter, divided
• 2 cloves fresh minced garlic, or a pinch of garlic salt
• 16 ounces fresh sliced mushrooms
• 1 cup heavy whipping cream
• 1 pound fettuccine
• 1/2 cup Parmesan cheese
• 1 cup reserved pasta water
• 1 teaspoon salt (more to taste)
• fresh ground black pepper
• parsley for topping
• crispy onions for topping (optional)

DIRECTIONS:

STEP 1: Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color – 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.

STEP 2: Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.

STEP 3: Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper and garnish with parsley and crispy onions. Don't be suprised if you stand at the stove and eat it straight out the pan. So good.

Paired with Le Mistral Joseph's red blend
Recipe adapted from pinchofyum.com

Mushroom Fettuccine with Le Mistral Joseph's Red Blend

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