jglass
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Mushroom Fettuccine Parmesan
SERVES 2
8 ounces uncooked fettuccine pasta
2 tablespoons margarine or butter
2 1/2-3 cups sliced fresh mushrooms (3 cups if they're smalled mushrooms)
2 tablespoons chopped shallots
2 tablespoons flour
2 tablespoons diced pimentos, drained
1/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups half-and-half cream or cream
1/3 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
-Cook fettucine to desired doneness. drain. keep warm.
-Melt margarine/butter in large skillet over med heat; add mushrooms, shallots.
-Cook until mushrooms are soft.
-Stir in flour, pimiento, salt, and pepper; cook 1 minute Add cream; cook over med heat until mixture boils and thickens; stirring constantly.
-Add cheese; cook one min or until cheese melts, stirring constantly.
-Serve over fettucine and sprinkle with fresh parsley -- and garlic bread!
SERVES 2
8 ounces uncooked fettuccine pasta
2 tablespoons margarine or butter
2 1/2-3 cups sliced fresh mushrooms (3 cups if they're smalled mushrooms)
2 tablespoons chopped shallots
2 tablespoons flour
2 tablespoons diced pimentos, drained
1/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups half-and-half cream or cream
1/3 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
-Cook fettucine to desired doneness. drain. keep warm.
-Melt margarine/butter in large skillet over med heat; add mushrooms, shallots.
-Cook until mushrooms are soft.
-Stir in flour, pimiento, salt, and pepper; cook 1 minute Add cream; cook over med heat until mixture boils and thickens; stirring constantly.
-Add cheese; cook one min or until cheese melts, stirring constantly.
-Serve over fettucine and sprinkle with fresh parsley -- and garlic bread!