Jerry Avins > wrote:

>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)?

Maybe. I wouldn't know until I got there. Once reduced the
mushroom 'gravy' isn't all that runny.

Oh heck--- Truth be told, *I* wouldn't go for parmesan at all.
Here's the recipe I'd use if I was jonesin' for some cheese and
mushrooms--;<g>
Mushroom, Gorgonzola & Cognac Sauce.
*****
Saute in 2 T butter;
1 large shallot, minced
1 large clove garlic, minced
1 medium portabella mushroom, large dice .
Saute for 2-3 minutes.
Stir in- 2 T cognac,
1 cup heavy whipping cream
¼ cup crumbled cheese.

Warm while stirring- and reduce until thickened.
xxxxx

Alton Brown served it on a rib eye [and so have I, a few times]- But I
think it would be good on some nice thick, fresh fettuccini.

Jim

>
>Jerry