Fettuccine With Creamy Mushroom And Green Peppercorn Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
3 shallots, chopped
8 ounces white mushrooms, sliced (2 1/2 c.)
2 tablespoons all-purpose flour
2 cups milk or 2 cups soymilk
1 -2 teaspoon green peppercorn, drained
salt
1 lb fettuccine

Preparation

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.