On Line Cookbook

Mushroom Fettuccini

Recipe Information
Miriam P. Posvolsky


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