Straw and Hay
Ingredients:
6 Tablespoons Butter
12 ounces fresh mushrooms, diced
½ cup tiny frozen peas
1 cup cream
½ to 1 cup slivered, cooked ham
6 ounces spinach fettuccine
6 ounces plain fettuccine
grated Parmesan cheese
salt & pepper, coarsely ground
Directions:
Heat 3 tablespoons of butter in large skillet. Add the mushrooms, saute over medium heat until tender and edges begin to brown (about 5 minutes). Add the peas, cover and cook on low heat for 2 minutes. Add ½ cup of cream; heat to boiling; simmer, stirring until slightly thickened. Add ham, salt, and pepper. Heat the remaining ½ cup cream and 3 tablespoons butter in the pasta cooking pan, to boiling. Add the fettuccine, which has been cooked to al dente, or firm to the bite, and drained; cook, stirring until cream begins to thicken. Add ½ of mushroom mixture and a sprinkle of Parmesan. Spoon into serving dish, spoon remaining mushroom sauce on top. Sprinkle with cheese and serve at once. Serves 6.