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

If it was me. . . I'd double the noodles or 1/2 the sauce. But
that's just me. [and I'd make an egg pasta for the fettuccini]

Going with what's there-- I'd likely saute a pound [and a 1/2?] of
sliced crimini in 4-5 Tbls of butter. [or morels if you've got them]
When nearly done I'd deglaze with a little wine & reduce the liquid to
1/2. Then I'd follow the other directions and add the mushrooms
just before serving.

Jim