Fettuccine with Mushrooms &Cheese Sauce

Submitted by United Church of God on Thu, 2011-05-26 16:11
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Description

This is a favorite at our church potlucks in Wollongong, New South Wales, Australia.

Summary

Yield
Servings
Source

Beatrice Stefanovic, NSW AUS

Prep time45 minutes

Ingredients

3⁄4Cupdiced red capsicum or pepper (or green capsicum)
3⁄4Cupdiced celery
300Grammushrooms (cleaned and sliced, about 11 oz.)
9Ouncepastrami (or cajun beef, finely cut)
  shallot (or red onion to individualize taste)
1 chicken stock cube
1Teaspoonprepared creamed garlic
  chopped parsley (or other herbs)
11Ouncefettuccine pasta
1Cupmilk
  cornflour (cornstarch, to thickenq)
  butter (to thicken)
1 1⁄4Cupfresh cream
  grated parmesan cheese

Instructions

Saute shallots in butter, add capsicum and celery. (If you add a little water while sauteing, it won't burn.) Stir until tender. Set aside. Saute mushrooms in butter and garlic and stock cube. Add pastrami and heat milk and thicken with cornflour (cornstarch) and butter. Add desired amount off grated Parmesan cheese. Add fresh  cream. Combine sauteed shallots, capsicum, celery, mushrooms, and pastrami with pasta and cheese sauce. Recipe can be prepared ahead and reheated.

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