| | Directions | | MUSHROOMS: Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside. SAUCE: Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm. PASTA: Cook pasta according to package directions. Fold mushroom-sauce mixture into pasta and garnish with parsley, if desired. Serve immediately. |
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| Ingredients | | - |  | Serves: 8 |
| - | | 2 teaspoons olive oil |
| - | | 1/2 cup onion, finely chopped |
| - | | 1/2 cup 2) shallots, diced |
| - | | 2 cloves garlic, minced |
| - | | 1 package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) (4 ounce pkg) |
| - | | 1 package cremini mushrooms, sliced (8 ounce pkg) |
| - | | 1/2 cup dry White Wine |
| - | | 1 teaspoon chopped fresh oregano |
| - | | 1/2 teaspoon salt, divided |
| - | | 1/2 teaspoon freshly ground black pepper, divided |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 1 1/2 cups low-fat milk |
| - | | 1/2 cup chicken broth, fat-free, less-sodium |
| - | | 1 shredded fontina cheese (1 1/2 cup 6 ounce ) |
| - | | 12 ounces uncooked pappardelle (wide ribbon pasta) or egg fettuccine noodles |
| - | | fresh parsley, chopped (optional) |
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