In article
>,
JeanineAlyse > wrote:

> 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.

Ooh, it sounds obscenely rich. I can't see why you couldn't add
mushrooms. Let us know how it turn out, Miss Jeanine.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller