Fettuccine and Mushroom Cream sauce pasta
6 ounces fettuccine pasta, cooked, drained
1 tablespoon butter
8 ounces fresh Shiitake mushrooms, thinly sliced
3 garlic cloves, chopped
1 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1-1/2 tablespoons Madeira wine
Salt and pepper, to taste
Fresh parsley, chopped
Prepare fettuccine according to package directions; drain the pasta.
In skillet over medium heat melt butter, sauté mushrooms and garlic; add tarragon, cream and Madeira wine. Bring just to a boil, add fettuccine tossing lightly to coat with the cream sauce. Add salt and pepper, sprinkle with fresh parsley and serve.
Wine suggestion: Chardonnay