Fettuccine With Creamy Mushroom Sauce - cooking recipe

Ingredients

500 g fettuccine
1 tablespoon olive oil
1 large brown onion, chopped finely
2 garlic cloves, crushed
400 g button mushrooms, halved
400 g swiss brown mushrooms, quartered
1 cup chicken stock
1 cup dry white wine
300 ml cream
2 tablespoons grainy mustard
2 tablespoons coursely chopped fresh oregano

Preparation

Cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat oil in a large saucepan, cook onion and garlic stirring, until onion is soft. Add mushrooms, cook stirring, about 10 minutes or until mushrooms are browned and tender.
Stir in stock and wine, simmer, uncovered for about 5 minutes or until reduced by half. Stir in cream, mustard and half of the oregano, bring to a boil. Simmer uncovered for 2 minutes.
Add pasta and toss to reheat. Sprinkle with remaining oregano.