Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 pound mushrooms, cut into thin slices
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
• 1/2 pound mild goat cheese
• 1/3 cup grated Parmesan, plus more for serving
• 1/3 cup milk
• 3/4 pound fettuccine
• 2 tablespoons chopped fresh chives or scallion tops

1. In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat.
2. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes.
3. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
4. In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt.
5. Stir until smooth.
6. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
7. Reserve 1 1/2 cups of the pasta-cooking water and drain.
8. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture.
9. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives.
10. If the pasta seems dry, add more of the reserved pasta-cooking water.
11. Serve with additional Parmesan.

butter, olive oil, mushrooms, salt, freshground black pepper, fresh tarragon, goat cheese, milk, fettuccine, fresh chives

Taken from www.foodandwine.com/recipes/fettuccine-mushrooms-tarragon-and-goat-cheese-sauce (may not work)