Nutty Broken Spaghetti-Sotto

• 12 cup walnuts
• 2 tablespoons butter, divided
• 1 tablespoon extra virgin olive oil, EVOO
• 1 small onion, chopped small
• 12 lb cremini mushroom, sliced
• 2 garlic cloves, grated
• 1 lb spaghetti, broken into bite-size pieces
• 12 cup white wine
• 4 cups chicken stock (or broth) or 4 cups vegetable stock (or broth)
• 10 leaves sage, sliced
• 1 cup gorgonzola, crumbles, divided
• salt and pepper

1. Preheat oven to 325.
2. Place walnuts on a baking sheet and transfer to the oven to toast them up, about 10-12 minutes (your nose will know when they are done).
3. In a medium-size skillet over medium heat, melt 1 tbsp of butter with the EVOO.
4. Add the onions and cook until tender about 2-3 minutes.
5. Add the mushrooms and garlic and brown about 4 minutes.
6. Add the spaghetti and toast until golden brown, about 5 minutes.
7. Season with salt and pepper then stire in the white wine.
8. Stir continuously as it absorbs then add in a ladleful of stock.
9. Keep stirring as that aborbs.
10. Continue the process untl the spaghetti is tender and cooked through.
11. To finish, stir in the sage, remaining tablespoon of butter and half of the gorganzola.
12. Garnish each portion with more gorgonzola crumbles and toasted walnuts.

walnuts, butter, extra virgin olive oil, onion, cremini mushroom, garlic, white wine, chicken stock, sage, gorgonzola, salt

Taken from www.food.com/recipe/nutty-broken-spaghetti-sotto-350348 (may not work)