Fettuccine with mushrooms

It’s best to cook fettuccine in one pan for 2-3 people at a time. If you cook for larger groups of people, the mushrooms can turn out not as golden or the sauce could be a little off and not as aromatic. If everything is done right- this is a very wonderful and amazing dish!
Even better if this is cooked by a man and he can use the big knife to slice the cheese on top- very very romantic :)

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150 g mushrooms, champignons or portobello
2 garlic cloves
300 g fettuccine noodles
150 ml heavy cream
50 g grated cheese, Cheddar or Parmesan
2 tbsp olive oil and 1 tbsp butter for cooking
Salt and pepper to taste

1. In a large pot, boil water and add salt generously. Cook the fettuccine noodles as instructed on packaging.
2. Cut the mushrooms in slices and cook them in olive oil and butter until golden brown (in a large pan with high edges). Add the garlic, pushed through a garlic press, salt and pepper and sautée for a little bit. Then stir in the heavy cream and lower the heat to a minimum, let everything simmer for about 2 min. Taste and add more salt if necessary. Set aside.
3. Drain the noodles and stir in together with the sauce in the pan.
4. Serve hot on a plate topped with grated or shaved cheese.

Recipe: Ārija Avota
Foto: Oto Avots