On Jun 25, 7:46*am, Jim Elbrecht > wrote:
> 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.

Wouldn't you want to cut back a bit on other liquids (or add more
grated cheese)?

Jerry
--
Engineering is the art of making what you want from things you can get.