Fettuccine With Portabella Alfredo Sauce

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When one is just plain tired of chicken and/or meat this is simply divine. Credit goes to linda king of dunwoody, ga. And was featured in southern living. This is also great for your vegetarian guests.

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Steps

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Prepare pasta according to package directions , drain.

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Remove brown gills from mushrooms and discard.

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Chop mushrooms.

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Melt butter in a large saucepan over medium heat add mushrooms and garlic , and saute 5 to 6 minutes or until tender.

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Stir in cream and milk.

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Bring to a boil over medium-high heat.

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Reduce heat , and simmer , whisking constantly , 10 minutes.

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Stir in cheese , pepper , and salt.

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Stir constantly until cheese melts and mixture thickens.

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Stir in 2 tablesspoons parsley.

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Serve over hot cooked pasta.

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Ingredients

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fettuccine, portabella mushroom caps, butter, garlic cloves, parmesan cheese, fresh coarse ground black pepper, salt, flat-leaf italian parsley, whipping cream, milk