This is sort of a deconstructed, vegetarian carbonara.  Yet another recipe entry that’s straight-up comfort food, with no excuses.

As winter looms, you might want to think about stirring up a pot of this creamy, mushroomy lusciousness.
1 lb. fettuccine
4 Tbsp butter
1 Tbsp olive oil
2 cloves of garlic, minced
1 shallot, finely diced
2 cups cremini and button mushrooms, chopped
1/2 cup white wine
1 cup heavy cream
1 heaping Tbsp sour cream
1/2 cup finely grated parmesan or pecorino romano
2 tsp freshly ground black pepper
1 tsp salt
sliced Kalamata olives to garnish
additional pepper and cheese to garnish, if desired

1. Bring large, lightly salted pot of water to a boil.

2. In a large skillet, cook garlic and shallots in butter and oil for about two minutes over medium high heat until translucent and fragrant. Add mushrooms and cook until they are softened and the liquid has almost completely evaporated, stirring occasionally. Pour in wine, stir, and allow to cook over medium heat until the wine has also evaporated.

3. Lower heat and add cream, sour cream, cheese, salt, and pepper and stir well; meanwhile, drain pasta and return it to the pot.

4. Fold creamy mushroom sauce into fettuccine and stir thoroughly. Serve immediately, garnished with extra cheese and sliced olives.

Best enjoyed with a large glass of white wine.

Serves 4.