On Line Cookbook
Mushroom Fettuccini - Pasta
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.