Fettuccine With Portabella- Alfredo Sauce - cooking recipe

Ingredients

1 (12 ounce) package fettuccine
8 ounces already sliced portabella mushroom caps
1/2 cup butter
3 garlic cloves, minced
1 cup shredded parmesan cheese
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh flat-leaf Italian parsley (or substitute w or Italian seasoning)
flat-leaf Italian parsley (to garnish)
1 cup whipping cream
1 cup milk

Preparation

Prepare pasta according to package directions, drain.
Remove brown gills from mushrooms and discard. Chop mushrooms.
Melt butter in a large saucepan over medium heat add mushrooms and garlic, and saute 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablesspoons parsley. Serve over hot cooked pasta.