This weekend I had planned to satisfy a craving for mushroom-ey,
butter noodles thar I have not made in several years. But without
that dish in mind at all as I was browsing through the rfc website
member signature dishes and came across the recipe below. It appears
to be something I would really like, but could I add fresh sauteed
'shrooms to it, and what ingredient adjustment, if any, could work
well? Thanks for answers, Picky

Signature Dish of Jani (Little Malice)

Fettucini Con Crema

1/2 C. butter (not margarine)
3 cloves garlic, minced
1/2 tsp. black pepper
1/2 T. fresh or 1/2 tsp. dried sweet basil
1/2 C. flour
2 C. parmesan cheese, grated
16 oz. whipping cream
16 oz. 'half and half'
12 oz. wide fettucini noodles, cooked

Gently heat cream and 'half and half' in saucepan over medium heat.

In large kettle, melt butter, add garlic and sauté until soft. Add
flour and spices; mix well and cook until sauce starts to bubble and
thicken. Add cheese in 3 sections, mixing until melted between each.
Slowly add cream mixture, stirring constantly, until sauce is thick
and bubbly. Toss with hot fettucini.