1 lb. Fettuccine or thin flat pasta
1 large Vidalia or sweet onion thinly sliced
2 cloves of garlic minced
3 TBS, butter
8oz. Button and Portabella or wild mushrooms thinly sliced
8oz. Whipping cream
4 oz. Dry white wine
Extra virgin olive
White or black truffle oil
Salt and fresh ground pepper
1 medium tomato diced and salted to taste (optional)
Cook pasta in salted water to al dente. Drain and toss in bowl with a little olive oil to coat-set aside. In large sauté' pan heat 2 or 3 Tlbs. of olive oil on medium high heat. Add onions, salt and pepper. Sauté until translucent but not brown. Add butter and garlic. Sauté only long enough to flavor butter with garlic - 30 seconds or so. Add mushrooms and continue cooking. Lower heat to medium. Cook mushrooms and onions until they begin to brown and any liquid has almost cooked away. Increase heat, add wine, and simmer until almost all liquid has again cooked away. Check for seasoning; add salt and pepper to taste. Lower heat, add cream, stir and reduce until sauce begins to thicken.
Add cooked pasta to sauce and toss, allow to heat for 1 or 2 minutes. Remove from heat. Using your finger to cover the bottle top, drizzle a table spoon or so (little goes a long way) of the truffle oil over the pasta, gently toss, serve immediately with a sprinkle of diced tomato or parsley for color.
This is a rich dish and will be good as main course with a salad and bread. Try this with a buttery Chardonnay, smoky Fume Blanc or crisp champagne.