White Truffle Oil and Butter Olive Oil Fettuccine

Ingredients

3 Tbsp. Coronado Taste of Oils Butter Olive Oil divided use
12 ounces cremini mushrooms, cleaned, stems removed & sliced
1/2 cup heavy cream
1 Tsp. Coronado Taste of Oils White Truffle Oil
8-10 oz fresh fettuccine
3 Tbsp. chopped fresh chives
1/4 cup freshly grated Parmesan cheese

Directions:

Add 1 Tbsp. salt to large pot of water and bring it to a boil.

Meanwhile, drizzle 2 Tbsp. Coronado Taste of Oils Butter Olive Oil into large saute pan over medium heat.

Add mushrooms and saute for 5-10 minutes until mushrooms are cooked and liquid has evaporated.

Transfer mushrooms to bowl.

Pour cream into saute pan & heat to simmer.

Add Coronado Taste of Oils White Truffle Oil, remaining 1 Tbsp. of Coronado Taste of Oils Butter Olive Oil , pinch of salt & pepper.

Reduce to low heat & keep warm. Cook pasta 2-3 minutes.
Drain, and add to White Truffle cream sauce.

Add chives, mushrooms, parmesan and chives.

Toss gently with tongs and serve.