INGREDIENTS:
3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
Freshly ground pepper
1/2 cup whipping cream
Salt
4 ounces dried linguine
2 ounces mozzarella, cut Into small cubes
Chopped fresh parsley

DIRECTIONS:
Melt butter in heavy large skillet over medium-low heat.
Add mushrooms, garlic, rosemary and generous amount of
pepper. Cook until mushrooms exude their juices, stirring
occasionally, about 5 minutes. Add cream and simmer until
sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water.
Drain well. Add pasta and cheese to sauce and stir until
cheese melts. Sprinkle with parsley and serve.

hmm nice twist a mushroom alfredo.

UUUUUUUUUUwwwwwwwwweeeeeeee, that sounds so good. Now how many calories is in that bad boy.

1863 aprox. per 1/2 cup

Oh boy, how about posting the low calorie version.

use skim milk not cream

Oh jeeees Kojack I was kidding. I love it just the way it is.

ok trying to help kill me

Awh baby, whas wrong???

You asked I help then you shoot me down


All is ok

Oh I am so sorry Kojak, didn't mean to shoot you down.

ALL OK ANGEL

Peace my brotha