Fettuccine with Creamy Pink Mushroom Sauce

[mos]

Fettuccine with Cramy Pink Mushroom Sauce
6 oz mushrooms
2 tbs butter
1 tbs olive oil
1 onion, finely chopped
1/2 tsp thyme
3 tbs brandy
3 tbs tomato paste
salt to taste
1 cup heavy cream
pepper to taste
1 lb pkg fettuccine
Parmesan to serve
Cut mushrooms in half, then thinly slice and set aside. Warm the butter and oil in a broad skillet over medium heat. Add the onion and saute until softened but not browned, about 4 minutes. Add the sliced mushreeoms and basil or thyme, and continue to saute until the mushrooms are very tender, 5-6 minutes. Pour in brandy and stir. dissolve the tomato paste and 1/3 tsp of salt in 1/4 cup of water and add to the pan. Allow the mixture to come to a simmer, then stir in the heavy cream. When the sauce begins to simmer, remove the skillet from the heat and stir in pepper, according to taste. Cook the pasta according to directions. Drain the cooked pasta and transfer it to the skillet. Toss the pasta and sauce together thoroughly and serve immediately, passing fresh Parmesan at the table. Serves 4 = about 850 calories.

[Darcel]

This sounds great!!! I'm going to give it a try....thanks.

[mos]

you're welcome! let me know how you like it!