Fettuccine with Easy Alfredo Mushroom Sauce
rec.food.recipes/Janette Chantler/2002
Makes 6 servings.
This recipe can be doubled to serve 12.

16 ounces fettuccine pasta
1 1/2 teaspoons olive oil or other vegetable oil
1 large onion (for 1 cup chopped)
2 packages (8 ounces each) sliced fresh mushrooms
1 teaspoon bottled minced garlic
1/3 cup Madeira wine
1 jar (16 ounces) Alfredo-style pasta sauce

Place the fettuccine in 3 1/2 quarts of boiling unsalted water and cook until tender, 10 to 12 minutes.

Meanwhile, heat the oil at medium-high in a 12-inch nonstick skillet.

Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the mushrooms and cook, stirring frequently, until they begin to release moisture and the onions are tender, about five minutes. Stir in the garlic and wine, and cook for 30 seconds.

Pour the Alfredo sauce into the skillet, and stir until well-blended. Reduce the heat to low and simmer until the pasta is done, stirring from time to time.

Divide the hot, drained fettuccine evenly among six plates and top with sauce.