Ingredients
1tbspbutter
2tbspolive oil
1lbmushrooms
1tspsalt
¼tspfresh ground black pepper
2tbspfresh tarragon,chopped
½lbmild goat cheese
⅓cupparmesan,grated
⅓cupmilk
¾lbfettuccine
2tbspfresh chives,or scallion tops, chopped
Preparation
In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, ½ teaspoon of the salt, the pepper, and the dried tarragon and cook, stirring, for 3 minutes.
Reduce the heat to moderately high and continue cooking, stirring occasionally, for about 5 minutes, until the mushrooms are golden brown and no liquid remains in the pan.
In a small bowl, combine the goat cheese, Parmesan, milk, and ¼ teaspoon of the salt. Stir until smooth.
In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes until just done. Reserve 1½ cups of the pasta-cooking water and drain.
Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining ¼ teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, and chives.
If the pasta seems dry, add more of the reserved pasta-cooking water.
Serve with additional Parmesan, and enjoy!
