Source:

Miriam P. Posvolsky

Serves/Makes:4

Ingredients

• 1 lb (.5 kg) fettuccini
• 4 T butter
• 1-1/2 cups (350 ml) fresh cream or heavy cream
• 1 shallot, chopped
• 1/2 lb (.2 kg) mushrooms, sliced
• 1/2 c parmesan cheese
• salt, pepper and pinch nutmeg to taste

Preparation

• Cook mushrooms and shallot in 2 T butter uuntil all liquid has evaporated.
• Season with salt and pepper.
• Stir in cream.
• Add a pinch nutmeg.
• Bring to a boil. Set aside. Check seasonings.
• Cook fettuccini al dente in plenty of boiling salted water, then drain.
• Stir into sauce, bring to a boil, and stir in the rest of the butter.
• Sprinkle parmesan and serve.

Comments

This is a very easy and simple recipe, but tastes great.