Fettuccine Mushroom Alfredo
2 tbsp butter
1 lb mushrooms, sliced (500g)
1 clove garlic, minced
3 tbsp flour
1 can (385ml) 2% evaporated milk
2 tbsp dry sherry
1/4 tsp EACH nutmeg, salt and pepper
1/4 cup chopped fresh parsley
12 oz. dry fettuccine, cooked (375g)
Freshly grated Parmesan cheese
In large skillet, melt butter; add mushrooms and garlic. Simmer, covered, until mushrooms are tender and have released their juices.
In small bowl, mix pan juices with flour until smooth and return to skillet. Gradually stir in milk; cook over medium heat, stirring frequently. Add sherry, nutmeg, salt and pepper. Cool, stirring constantly, until thickened. Add parsley and serve over cooked fettuccine.
Top with cheese.
Makes 4 servings.
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