Mushroom Fettuccine

1 lb. fettuccine

4 T. butter

1 ½ c. fresh or heavy cream

1 shallot, chopped

½ lb. mushrooms, sliced

Freshly grated Parmesan cheese

Salt, pepper and pinch nutmeg

Cook the mushrooms and shallot in 2 tablespoons of butter til all liquid has evaporated, season with salt and pepper. 
Stir in the cream, add pinch of nutmeg. 
Bring mixture to a boil, turn off heat and set aside. 
Cook your fettuccine al dente in boiling water, drain. 
Stir in the sauce mixture, bring to a boil and stir in the remaining butter. 
Sprinkle grated Parmesan over the top and serve.