mushroom sauce


• 2 Tbs. Garlic Olive Oil
• 1 C heavy cream
• 1 medium shallot, minced
• 1 C fresh shiitake and/or baby portabella mushrooms
• 2 cloves garlic, minced
• 1⁄2 C white wine
• 1⁄2 C Tellegio and/or Fontina cheese
• sea salt & pepper, to taste

Preparation: Heat the oil in a large saute pan over medium heat. Add the shallots and mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined and taste. Season with salt and pepper, to taste. Serve over fresh pasta with a sprinkle of Parmesan cheese over the top, if desired. Enjoy!

**An original Carter & Cavero recipe adaptation from Gustare Olive Oil