Mushroom Fettuccini - Pasta

• 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

1. Cook mushrooms and shallot in 2 T butter uuntil all liquid has evaporated.
2. Season with salt and pepper.
3. Stir in cream.
4. Add a pinch nutmeg.
5. Bring to a boil.
6. Set aside.
7. Check seasonings.
8. Cook fettuccini al dente in plenty of boiling salted water, then drain.
9. Stir into sauce, bring to a boil, and stir in the rest of the butter.
10. Sprinkle parmesan and serve.

fettuccini, t, fresh cream, shallot, mushrooms, parmesan cheese, salt

Taken from online-cookbook.com/goto/cook/rpage/0000DB (may not work)