1. Heat the butter in a large deep skillet over medium heat; add the shallots and cook until tender, about 2-3 minutes. 2. Add the mushrooms, garlic, and rosemary, and saute, stirring occasionally, until vegetables are tender, about 8-10 minutes. 3. Stir in the cream and season to taste with salt and pepper. 4. Serve sauce over cooked fettuccini; garnish with Parmesan cheese, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
