Pappardelle with Wild Mushrooms

We had this for Christmas dinner. It was very good, but the milk mixture wouldn't get thick. Next time we will add cornstarch.

Pappardelle with Wild Mushrooms

2 teaspoons olive oil
1/2 cup finely chopped onion
1/2 cup diced shallots (about 2) (we used 3)
2 garlic cloves, minced (we used 6)
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1 (8-ounce) package cremini mushrooms, sliced
1/2 cup dry white wine
1 teaspoon chopped fresh oregano (we used 1/2 tsp dried)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups (6 ounces) shredded fontina cheese
12 ounces uncooked pappardelle (wide ribbon pasta) (we used rotini)
Chopped fresh parsley (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.

Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.

Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.

Yield: 8 servings

CALORIES 336 (31% from fat); FAT 11.5g (sat 6.3g,mono 3.5g,poly 0.6g); PROTEIN 15.3g; CHOLESTEROL 33mg; CALCIUM 189mg; SODIUM 383mg; FIBER 2g; IRON 2.2mg; CARBOHYDRATE 44.1g

Cooking Light, NOVEMBER 2007