From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 1 garlic clove, pressed
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 pound mushroom caps, sliced
  • 1 pound fettuccine
  • 3 tablespoons unsalted butter
  • 1/2 to 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper, to taste

Saute the garlic in olive oil for two minutes.  Add 1 tablespoon butter and mushrooms, and cook until tender.  Cook fettuccine in boiling, salted water for 10 to 12 minutes or until tender.  Drain.  Melt 3 tablespoons butter in a pan and toss noodles in it.  Add mushroom mixture and 1/2-cup heavy cream.  More cream can be added if the mixture seems too dry.  Top with cheese and salt and pepper, to taste.

SERVES: 4 - 6

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