Fettuccine With Creamy Mushroom and Green Peppercorn Sauce

"In 'Pasta for all Seasons' by Robin Robertson. Bottled green peppercorns have a piquant bite, so adjust amount to taste. Mild white mushrooms are preferred b/c the more assertive flavor of wild mushrooms would compete with the flavor of the peppercorns."
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
  • Add in the mushrooms; cook 2 minutes to soften.
  • Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
  • Decrease heat to low; slowly add the milk, stirring constantly to thicken.
  • Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
  • Keep warm over very low heat.
  • Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
  • When the pasta is cooked, drain and place in a shallow serving bowl.
  • Add the sauce; toss lightly to combine, and serve immediately.

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