| FETTUCCINI WITH MUSHROOMS |
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4-6 servings8 ounces uncooked fettuccine 5 tablespoons Butter Flavor CRISCO, divided 1 cup sliced fresh mushrooms 2 tablespoons all-purpose flour 1/2 teaspoon dried parsley flakes or 1 teaspoon snipped fresh parsley 1/4 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon pepper 1-3/4 cups half-and-half 1/3 cup grated Parmesan cheese Prepare fettuccini according to package directions, adding 1 tablespoon Butter Flavor Crisco to cooking water. Drain and rinse with warm water. Toss with 1 tablespoon Butter Flavor Crisco. Set aside. In 2-quart saucepan melt remaining 3 tablespoons Butter Flavor Crisco. Add mushrooms. Cook and stir over medium heat until tender. Stir in flour, parsley flakes, onion powder, salt and pepper. Blend in half-and-half. Cook and stir over medium heat until mixture thickens slightly. Remove from heat. Add fettuccini and Parmesan cheese, tossing to coat. |
