Pappardelle With Wild Mushrooms

• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1/2 cup diced shallots (about 2)
• 2 garlic cloves, minced
• 1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1 (8-ounce) package cremini mushrooms, sliced
• 1/2 cup dry white wine
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups 1% low-fat milk
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 cups (6 ounces) shredded fontina cheese
• 12 ounces uncooked pappardelle (wide ribbon pasta)
• Chopped fresh parsley (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; saute 3 minutes or until tender. Add mushrooms; saute 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.
2. Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.

olive oil, onion, shallots, garlic, mushroom blend, cremini mushrooms, white wine, fresh oregano, salt, freshly ground black pepper, butter, flour, milk, chicken broth, fontina cheese, pasta, fresh parsley

Taken from www.myrecipes.com/recipe/pappardelle-with-wild-mushrooms (may not work)