Fettuccine With Portobello-Alfredo Sauce

• 1 (12-ounce) package fettuccine
• 1 (6-ounce) package portobello mushrooms
• 1/2 cup butter
• 3 garlic cloves, minced
• 1 cup whipping cream
• 1 cup milk
• 1 cup (4 ounces) shredded Parmesan cheese
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh Italian flat-leaf parsley
• Garnish: Italian flat-leaf parsley sprigs

1. Prepare pasta according to package directions; drain.
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, 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 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.

fettuccine, portobello mushrooms, butter, garlic, whipping cream, milk, parmesan cheese, ground pepper, salt, fresh italian, parsley

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