On Fri, 24 Jun 2011 20:04:16 -0700 (PDT), 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

Adding mushrooms would work well but only if you omited that cheese...
TIAD. I'd also use oregano and/or parsley rather than basil, I don't
think the anusette flavor of basil goes well with mushrooms. I'd
prepare the bechemel with chicken stock instead of half and half...
half and half is redundant with all that whipping cream... and that
might be too much flour. Looks like there'd be more than enough sauce
for a whole pound of pasta... 12 ounces of pasta is kind of skimpy,
barely feeds two.... and fettucini is usually sold in 1 pound
packages, so why save just 4 ounces, what will you do with it. You
could more easily do that dish your way with a couple cans cream of
'shroom. Then serve grated parm on the side for the TIADers.

>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.