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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions; drain; set aside. | 2. Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms. | 3. Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 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 until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	1	package		266.31	37.66	16.678	7.263
portabella mushroom	1	package		-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	1/2	cup		684.0	31.428	21.372	57.6
parmesan cheese	1	cup		296.0	32.0	32.0	4.0
black pepper	1	teaspoon	coarse ground	5.773	1.4708	0.239	0.075
salt	1/2	teaspoon		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
flat leaf italian parsley	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.