1 tb olive oil
1/4 c chopped shallots
4 c sliced mushrooms
1/4 ts salt
1/4 ts freshly ground black pepper
2 tb flour
1 1/2 c skim milk
1 ts light Worcestershire sauce or vegetarian substitute
4 1/2 oz Gorgonzola cheese
4 1/2 oz black pepper fettucine
In large nonstick skillet, heat oil. Add shallots; saute until soft, about 2 minutes. Stir in mushrooms, salt and pepper; cook, stirring frequently, until mushrooms are tender, about 6 minutes.
Stir in flour and cook until slightly browned, about 30 seconds. Slowly add milk and cook over medium heat, stirring constantly, until thickened, about 10 minutes. Stir in Worcestershire sauce and cheese; cook until cheese is melted, 3 minutes.
In the meantime, cook pasta according to package directions. Drain and toss with sauce.