1 tablespoon extra virgin olive oil
3 tablespoons unsalted butter
1 medium sized shallot, diced
2 cups trimmed and sliced brown mushrooms
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup sherry
2 cups 1% milk
2 cups shredded smoked Gouda cheese
1 cup shredded mild cheddar cheese
1/2 cup heavy cream
16 ounces linguine, freshly cooked
- Melt the butter in a large saucepan and add the shallot. Saute until the shallot is slightly translucent. Add the mushrooms and saute until the mushrooms are well done. Add the flour, salt and pepper, stirring constantly until the flour is absorbed. Slowly add the sherry, stirring constantly and bringing to a gentle boil. Allow to boil stirring often for about 5 minutes. Gradually stir in the milk and cream stirring constantly and adjusting the heat to bring the mixture to a very low simmer. Allow to simmer for 5 minutes, but make sure the mixture does not come to a boil.
- Gradually add the Gouda and cheddar cheese a little at a time, stirring between each addition until fully melted. Cook over a gentle simmer for about 10 minutes, again DO NOT allow it to come to a boil. Add the prepared linguine and serve warm.
Serves 6 1-cup servings of the combined sauce and pasta. 715 calories (see I told you) 34 grams of fat (start running now, 6 miles ought to do it) 4 grams of fiber