Pappardelle with Wild Mushrooms

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons butter 
• 8 ounce cremini mushrooms sliced
• 0.5 cup cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 2 tablespoons flour all-purpose
• 6 ounces fontina shredded
• 2  garlic cloves minced
• 1.5 cups milk 1% low-fat
• 4 ounce pre exotic mushroom blend such as shiitake, cremini, and oyster
• 2 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 1 teaspoon oregano fresh chopped
• 12 ounces pappardelle uncooked wide ribbon pasta
• 0.5 teaspoon salt divided
• 0.5 cup shallots diced 2

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion, shallots, and garlic to pan; saut 3 minutes or until tender.
3. Add mushrooms; saut 5 minutes or until mushrooms are tender.
4. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.
5. Melt butter in a large saucepan over medium-high heat.
6. Add flour to pan; cook 2 minutes, stirring constantly.
7. 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.
8. Remove from heat.
9. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.
10. Cook pasta according to package directions, omitting salt and fat.
11. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture.
12. Garnish with parsley, if desired.
13. Serve immediately.