Fettuccine With Creamy Mushroom And Green Peppercorn Sauce

• 2 tablespoons olive oil
• 3 shallots, chopped
• 8 ounces white mushrooms, sliced (2 1/2 c.)
• 2 tablespoons all-purpose flour
• 2 cups milk or 2 cups soymilk
• 1 -2 teaspoon green peppercorn, drained
• salt
• 1 lb fettuccine

1. Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
2. Add in the mushrooms; cook 2 minutes to soften.
3. Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
4. Decrease heat to low; slowly add the milk, stirring constantly to thicken.
5. Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
6. Keep warm over very low heat.
7. Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
8. When the pasta is cooked, drain and place in a shallow serving bowl.
9. Add the sauce; toss lightly to combine, and serve immediately.

olive oil, shallots, white mushrooms, flour, milk, green peppercorn, salt, fettuccine

Taken from www.food.com/recipe/fettuccine-with-creamy-mushroom-and-green-peppercorn-sauce-414841 (may not work)