Franco's Fettuccine with Creamy Portobello Sauce
INGREDIENTS
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Franco's Fettuccine with Creamy Portobello Sauce
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by Theresa Giudice
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Makes 4 to 6 servings
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Ingredients:
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2 tablespoons unsalted butter
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3 portobello mushrooms, trimmed, caps and stems cut into 1/2-inch dice
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1 small onion, finely chopped
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2 garlic cloves, minced
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1/2 cup dry white wine, such as Pinot Grigio
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1 cup heavy cream
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2 tablespoons finely chopped fresh Italian parsley
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4 teaspoons finely chopped fresh sage
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Salt and freshly ground black pepper
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1lb. store-bought fresh fettucine
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1/3 cup (1 1/2-ounces) freshly grated Parmigiano-Reggiano cheese, plus more for serving.
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