1. Preheat oven to 325. 2. Place walnuts on a baking sheet and transfer to the oven to toast them up, about 10-12 minutes (your nose will know when they are done). 3. In a medium-size skillet over medium heat, melt 1 tbsp of butter with the EVOO. Add the onions and cook until tender about 2-3 minutes. 4. Add the mushrooms and garlic and brown about 4 minutes. 5. Add the spaghetti and toast until golden brown, about 5 minutes. 6. Season with salt and pepper then stire in the white wine. 7. Stir continuously as it absorbs then add in a ladleful of stock. Keep stirring as that aborbs. Continue the process untl the spaghetti is tender and cooked through. 8. To finish, stir in the sage, remaining tablespoon of butter and half of the gorganzola. Garnish each portion with more gorgonzola crumbles and toasted walnuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
