Creamy Mushroom and Gruyere Pasta (GF/Vegetarian Option)

Ingredients

• 1 Shallot (minced)
• 1 tablespoon Olive Oil
• 1 teaspoon Garlic (finely chopped 1-2 cloves)
• 20 oz. Mushrooms, sliced (mixed, any varieties, I used Shitake, Oyster, Crimini, and White)
• 1/2 cup White Wine
• 1 1/2 cups Heavy Cream
• 1 cup Chicken or Vegetable Stock
• 8 oz Gruyere Cheese (shredded)
• 1 lb. Pasta ( I used Fusilli, but Rigatoni, Penne, or Rotini would work well *Use Gluten-free if desired)
• 2 tablespoons fresh chopped Thyme, Chives, or Tarragon (optional)
• Salt for pasta water

Instructions

1. In a wide sauce pan, heat oil over medium heat. Saute shallot until it begins to soften, stirring frequently because shallots singe easily.
2. Add mushrooms, garlic, and a teaspoon of salt.
3. While the mushrooms are cooking, in a separate pot, cook pasta in salted water until al dente, according to package's directions, drain, saving 1/4 cup pasta water. Don't save any water if using gluten-free pasta.
4. Cook over medium heat, stirring occasionally, until mushrooms are soft and fragrant.
5. Add wine, and cook until it no longer smells like alcohol (3-4 minutes.)
6. Add cream and stock, stir occasionally over medium heat until sauce thickens, about 5 minutes. Add gruyere cheese and stir in pasta and reserved pasta water. If you forgot the pasta water, don't panic. It will be fine. If it looks dry, add 1/4 cup warm water to loosen the sauce. Cook, stirring, for about 1 minute. Sprinkle with fresh herbs, if you choose to. Salt to taste, add grated romano cheese, if you like it. Serve, and enjoy!

Notes