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YIELD: 4 Portions

• 12.00 oz. Fresh Mushrooms
• 5.00 tbs. Butter or Margarine, divided
• 6.00 oz. Fettuccine Noodles
• 3.00 tbs. Flour
• 1.00 dash Ground Black Pepper
• 1.50 cup Milk
• 8.50 oz. can Peas, drained
• 0.67 cup Parmesan Cheese, grated
• 0.75 tsp. Salt

Rinse, pat dry and slice mushrooms (makes about 4 cups).

In a large skillet melt 2 T. of the butter. Add mushrooms; sauté until golden, about 5 minutes. Remove from skillet and set aside.

Cook fettuccine according to package directions.

Melt remaining 3 T. butter in skillet; mix in flour. Gradually stir in milk; cook and stir over medium heat until thickened, about 5 minutes.

Stir in peas, Parmesan, salt, black pepper and reserved mushrooms; cook and stir until hot, about 1 minute.

Rinse and drain fettuccine; place in a large bowl.

Add sauce and toss lightly.

Sprinkle with parsley and additional Parmesan, if desired. 

The Mushroom Council (

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