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Servings: 10
Ingredients
- 10 ounces dried wide pasta (I used mafalda)
- ½ cup unsalted butter, divided
- 20 ounces cremini mushrooms, sliced
- ½ cup finely chopped shallots (about 2 large shallots)
- ⅓ cup dry white wine
- 1 teaspoon salt
- 8 ounces Fontina cheese, diced small
- ½ cup chopped parsley
- Salt and freshly ground pepper, to taste
View Full Recipe at Brown Eyed Baker
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 147 | 50% |
| Total Fat 16.78g | 21% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 423mg | 18% |
| Potassium 366mg | 10% |
| Total Carbs 25.16g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.09g | 1% |
| Protein 11.24g | 18% |
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