INGREDIENTS:
Saute the garlic in olive oil for two minutes. Add 1 tablespoon butter and mushrooms, and cook until tender. Cook fettuccine in boiling, salted water for 10 to 12 minutes or until tender. Drain. Melt 3 tablespoons butter in a pan and toss noodles in it. Add mushroom mixture and 1/2-cup heavy cream. More cream can be added if the mixture seems too dry. Top with cheese and salt and pepper, to taste.
SERVES: 4 - 6
- 1 garlic clove, pressed
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 pound mushroom caps, sliced
- 1 pound fettuccine
- 3 tablespoons unsalted butter
- 1/2 to 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper, to taste
Saute the garlic in olive oil for two minutes. Add 1 tablespoon butter and mushrooms, and cook until tender. Cook fettuccine in boiling, salted water for 10 to 12 minutes or until tender. Drain. Melt 3 tablespoons butter in a pan and toss noodles in it. Add mushroom mixture and 1/2-cup heavy cream. More cream can be added if the mixture seems too dry. Top with cheese and salt and pepper, to taste.
SERVES: 4 - 6
