Fettuccine Alfredo with Mushrooms

Ingredients

• 8 ounces baby cremini mushrooms, sliced
• 8 ounces small shiitake mushrooms, sliced
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups grated Parmesan cheese
• 1 pound fettuccine, spaghetti, or your favorite pasta
• 1/4 cup chopped fresh parsley, to garnish

Directions

1. Melt the butter in a deep sauté pan set over medium heat. Add the mushrooms and cook them for 6 to 8 minutes, until they have given off their moisture and softened. Sprinkle in the salt and pepper, and taste a mushroom to check the seasoning.
2. Add the flour and stir until it coats the mushrooms. It should cling to them in a paste, and the pan will seem dry. Cook for 1 minute, then reduce the heat to low.
3. Pour in the milk slowly, stirring as you go so the flour loosens into the liquid. If you see any floury clumps, press them against the pan with the back of your spoon. Let the sauce simmer for 1 to 2 minutes, just until it thickens a bit, then stir in the Parmesan cheese.
4. Turn the heat down, cover the pan, and keep the sauce warm until serving, up to 10 minutes. If it gets thicker than you want while it waits, stir in a splash of milk to loosen it.
5. Bring a large pot of salted water to a full boil, then cook the pasta until al dente. Drain it and set it aside.
6. Divide the pasta among plates and spoon plenty of sauce over the top. Finish with fresh parsley and serve.