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Ingredients
1 lb. fettuccini
4 T butter
1-1/2 cups (350 ml) fresh cream or heavy cream
1 shallot, chopped
1/2 lb. mushrooms, sliced
1 parmesan cheese
Salt, pepper and pinch nutmeg to taste
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Preparation
Cook mushrooms and shallot in 2 T butter until all liquid has evaporated. Season with salt and pepper.
Stir in cream.
Add a pinch nutmeg.
Bring to a boil. Set aside. Check seasonings.
Cook fettuccini 'al dente' in plenty of boiling salted water, and then drain.
Stir into sauce, bring to a boil, and stir in the rest of the butter.
Sprinkle parmesan and serve.
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