• 1 lb fettuccine
• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, oyster, shitake), sliced
• 2 small shallots, diced
• 2 cloves garlic, minced
• 1 tbsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup 35% heavy cream
• 1 1/2 cups shredded (6 oz) Wood River Creamery Black Truffle Cheddar Gruyere
• 2 tbsp chopped fresh chives

Cook fettuccine according to package directions. Drain, reserving 1/3 cup cooking liquid.

Meanwhile, heat oil in a large skillet set over medium-high heat; cook mushrooms, shallots, garlic, thyme, salt and pepper, stirring occasionally, for 5 to 8 minutes or until mushrooms are browned.

Stir in cream; reduce heat to medium. Simmer for 3 to 5 minutes or until the mixture is thickened slightly.

Add fettuccine, reserved cooking liquid and 1 cup of the cheese to skillet; toss until pasta is well coated. 

Divide among plates; sprinkle with remaining cheese and chives. 

TIPS: Use any mixture of available mushrooms. Instead of fresh thyme, use fresh rosemary, or 1 tsp dried thyme or rosemary. Use your favorite pasta – spaghetti, penne, etc., or substitute gluten-free pasta. Instead of shallots, use white or red onions.