Mushroom-Gorgonzola Cream Sauce

• 1 lb. sliced assorted mushrooms
• 2 T olive oil
• 3 garlic cloves minced
• 1 c. heavy cream
• 2 oz. gorgonzola crumbled

Directions

1. Cook mushrooms and olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper.
2. Add garlic and cook, stirring, until softened, 30 seconds.
3. Add heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
4. Toss with 12 ounces cooked fettuccine, adding up to ¼ cup pasta-cooking water to loosen the sauce.
5. Off the heat, stir in gorgonzola until creamy; season with salt and pepper.