I love the addition of horseradish mustard to this dish because it gives another dimension of flavor and a little bit of spiciness. Add that to the earthiness of the mushrooms and cheesy goodness of the sauce and you have a perfect, easy dish!
Ingredients:
2 tbsp FRENCH'S® Horseradish Mustard
12 tbsp Butter, unsalted
1 pt Heavy whipping cream
2 cup Asiago cheese, shredded
20 Shiitake mushrooms, trimmed
1 tbsp Freshly ground black pepper
1 lb Fettucine pasta
4 tbsp Flat leaf parsley, coarsely chopped
Directions:
Set a large stock pot of water (salted if desired) on the stove to boil.
In a large sauté pan, melt 8 tablespoons of butter on low heat. Slowly whisk in the heavy cream. When butter and cream are fully incorporated, add the asiago cheese a little at a time, stirring frequently.
In a large skillet, melt 4 tablespoons of butter on low-medium heat and add shiitake mushrooms and freshly ground black pepper. Turn once during cooking, about ten minutes.
When the water is boiling, add the fettucine and cook until al dente. Drain.
Add the mustard to the cheese sauce and stir well.
Spoon pasta equally onto four plates and pour sauce onto each. Place five mushrooms on top of each serving. Sprinkle with the flat leaf parsley and serve.
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