Fettuccine With Portabella- Alfredo Sauce

• 1 (12 ounce) package fettuccine
• 8 ounces already sliced portabella mushroom caps
• 1/2 cup butter
• 3 garlic cloves, minced
• 1 cup shredded parmesan cheese
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf Italian parsley (or substitute w or Italian seasoning)
• flat-leaf Italian parsley (to garnish)
• 1 cup whipping cream
• 1 cup milk

1. Prepare pasta according to package directions, drain.
2. Remove brown gills from mushrooms and discard. Chop mushrooms.
3. Melt butter in a large saucepan over medium heat add mushrooms and garlic, and saute 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablesspoons parsley. Serve over hot cooked pasta.

fettuccine, portabella mushroom, butter, garlic, parmesan cheese, fresh coarse ground black pepper, salt, flatleaf, flatleaf italian parsley, whipping cream, milk

Taken from www.food.com/recipe/fettuccine-with-portabella-alfredo-sauce-113657 (may not work)