Pasta with Gorgonzola, Mushrooms & Walnuts
- 1 lb mushrooms, cleaned and sliced (pick your favorite types of mushrooms)
- 4 tbsps butter divided
- 5 shallots, finely diced
- 2 tbsps fresh thyme, chopped
- 2 cups heavy cream
- 8 ozs Gorgonzola cheese
- Black pepper to taste
- 1 lb pappardelle pasta
- 1 cup walnuts, coarsely chopped
- 1/2 cup Romano or Parmesan cheese, freshly grated
Sauté mushrooms in 2 tablespoons of butter until juices are evaporated, then set aside. Melt two tablespoons of butter in a skillet over medium heat, add shallots and sauté until translucent, about 5 minutes. Stir in thyme. Add cream and gorgonzola. Stir until cheese melts and sauce thickens slightly. Season with pepper and add the mushrooms.
Bring salted water to a boil in a stock pot and cook pasta until tender. Drain pasta well and return to the pot. Add sauce and stir over low heat until pasta is coated. Garnish with walnuts and Parmesan or Romano cheese. Serve with a bottle of 1850 Wine Cellars Petite Syrah.
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