Fettuccine With Portobello Mushroom Alfredo Sauce

• 1 (12 ounce) package fettuccine
• 1 (6 ounce) package portabella mushrooms
• 1 cup heavy whipping cream
• 1 cup milk
• 1/2 cup butter
• 1 cup parmesan cheese
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 2 tablespoons flat-leaf Italian parsley (chopped)

1. Cook pasta according to package directions; drain; set aside.
2. Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
3. Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 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 until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.

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

Taken from www.food.com/recipe/fettuccine-with-portobello-mushroom-alfredo-sauce-504531 (may not work)