On Sat, 25 Jun 2011 07:46:24 -0400, 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.

Actually I'd shitcan all that cellulite producing TIAD gar-bage' and
go with much more healthful/delicious mussels marinara over pasta with
garlic bread for sopping... don't ferget the 4 liter jug of dago red.
Save the 'shrooms for chopped steak a la duxelle.

http://www.foodnetwork.com/recipes/d...pe2/index.html