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Fettucine With Mushrooms & Cream

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FETTUCINE WITH MUSHROOMS & CREAM
 Categories: Pasta
      Yield: 2 Servings
 
      1 sm Onion; finely sliced
      2 tb Olive oil
      1 ts Dried mixed herbs
    100 g  Mushrooms, sliced
      5 tb Single cream
    175 g  Fettucine
           -- cooked 'al dente'
      1    Egg; beaten
           Salt and pepper
           Grated Parmesan to garnish
 
  Classic Mediterranean food, a creamy mushroom sauce is folded into
  freshly cooked fettucine, and an egg lightly scrambled into the
  mixture at the last moment until it is lightly set. Serve this with a
  garlicky green salad and some warm granary bread.
  
  Simmer the sliced onion gently in the oil until thoroughly softened,
  then add the herbs and let them soften too, stirring. Add the
  mushrooms and stir them until their juices start to run. Stir the
  cream into the mixture and heat through. Pour the sauce over the hot,
  drained fettucine in a saucepan, and put over a very gentle heat.
  Finally add the beaten egg and cook slowly, stirring, until the egg
  begins to set. Check the seasoning and serve at once on warm plates.
  Sprinkle grated Parmesan over the top.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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