Gluten-Free Porcini Mushroom Fettuccine with Creamy Mushroom Sauce

Instructions: 

1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Drain, and rinse under cool water. Set aside. 
2. Saute onion in butter until softened, about 3-5 minutes.
3. Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute
4. Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated
5. Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
6. To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.
7. Let simmer 1 minute.
8. Season with parsley, salt and pepper to taste
9. Plate the pasta and top with sauce and parsley and enjoy!