Fettuccine with Morel Mushrooms and Sage Cream
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Put a large pot of boiling salted water on the stove top to boil. When it boils, cook pasta until just tender but still firm to bite. Drain pasta.
Meanwhile, heat oil and butter in skillet over medium heat. Add onion and mushrooms and sauté until onions are softened and the liquid from the mushrooms has reduced. Add wine and cook 1 minute. Add cream and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve with grated parmesan.
Adapted from Bon Appétit, February 1999