Creamy Mushroom Fettuccine by Margie Alena Gilliland

Creamy Mushroom


As a very small kid growing up I developed some very distinct taste preferences. I wasn’t a fussy eater, I would, with a few exceptions, eat most of what was set before me though I may not have liked it. In the beginning cooking seemed like a black art; putting this and that together and creating something nice to eat. During school vacations I was fortunate to be able to Visit Aunt Margie and Uncle Carroll at their cabin home in the mountains of the Angeles National Forest. Aunt Margie’s initial lessons in cooking were in a pioneer cabin in the wilds of turn-of-the-century Upper Michigan. As a young woman she moved to Hollywood where she became part of the silent movies extras crowd with its glitter and glamor. During World War II she was a defense plant worker. All of those exposures taught her much about cooking and honed her skills. One vacation day, after a hard day exploring the mountains around the cabin, I came in the house tired and hungry. It was a long time before dinner so she whipped up a quick bite of food for me. It was a simple dish mostly made of pasta and mushrooms, things that I liked anyway. What fascinated me at the time was how she took seemingly random items from the shelf and refrigerator and quickly made something that tasted good in just the few minutes that I was watching her. This was to become one of my favorite dishes and I still marvel at how quick Aunt Margie could conjure up a batch. It is all part of the wonderful memories of summers spent in the mountains of the Angeles National Forest.

Preparation: 35 minutes Heirloom Recipe
Serves 2 to 4 persons Margie Alena Gilliland
  • 1/2 cup chicken broth
  • 1 cup heavy or whipping cream
  • 1/4 cup butter
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1 teaspoon water
  • 1/2 pound sliced mushrooms or 4-ounce can mushroom buttons
  • 1/2 clove of garlic, minced
  • 1/4 cup sliced scallions including stems
  • 1/2 tablespoon fresh minced sage
  • 1/2 teaspoon corn starch
  • 1/2 pound fettuccine cooked al dente in salted water
  1. Steps in preparation
  2. Heat cream, chicken broth and garlic in a saucepan over low heat and reduce to half volume.
  3. In small pan ,melt butter and then stir into reducing liquid. Add salt and pepper to taste.
  4. Sauté mushrooms and onions in olive oil until mushrooms are tender. Add broth and cream mixture to mushrooms and onions and cook an additional 5 or 6 minutes.
  5. Add corn starch-water mixture as needed to thicken sauce.
  6. Servce fettuccine tossed with sauce, a green salad and crusty, toasted and buttered bread.

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Latest revision done September 2014
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