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

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.

In article
>,
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
>
> 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.

Ooh, it sounds obscenely rich. I can't see why you couldn't add
mushrooms. Let us know how it turn out, Miss Jeanine.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

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

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.

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.

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

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

On Jun 25, 9:19*am, Jim Elbrecht > wrote:
> Jerry Avins > wrote:
> >On Jun 25, 7:46*am, Jim Elbrecht > wrote:
> >> JeanineAlyse > wrote:
Wow! My initial craving was/is for the butter sauteed 'shrooms and
flat noodles I used to make and enjoy often, but I now will look to
combining all rfc offers to come up with something really new. I am
only cooking for myself and just want two or three servings, the
cheese can be, or not. Cognac is questionable because I hesitate on
buying a bottle of something I may not use up within a reasonable
time, as I rarely drink alcohol. Nothing against it at all, I just
rarely think about it. I am more into listening to cravings, but also
very into being delicious-surprised by never tried food combinations,
or new to me cooking mixtures not tried or even thought of before.
BIG reason I slowly became an rfc follower long before my first post
here. I sort of got to know the people a bit before being brave
enough to question or share, and that's why now do not hesitate to ask
for advice or help.

Thank you all. Almost with a wee tear I am once again reminded of the
values found here.
....PickyJeanine

Replying to all, I did go with the Jani recipe, just adding my sauteed
'shrooms. Never again when I'm jonesing for simple buttered mushrooms
and noodles. The recipe adjust/do was not a total loss, I learned
something!
....Picky