16 oz fettucciine pasta, cooked and drained
16 oz King Oyster Mushrooms, or any other variety, sliced or chopped
3 Tbsp olive oil
1 cup heavy cream
1/2 cup butter
1 - 2 cups parmesean cheese, grated (can also mix in romano cheese)
Salt and Pepper to taste
½ lbs bacon, cooked and crumbled
2-3 shallots, diced
2-3 cloves garlic, minced
½ cup cream sherry
½ tsp allspice
Slice mushrooms, sauté mushrooms in 2-3 Tbsp olive oil on medium to medium-high heat until browned about 5-7 minutes.
If using shallots or garlic, add to the mushrooms about half way through the sauté.
If using cream sherry, bacon or allspice, add at the end of the sauté and cook with the mushrooms 2-3 minutes to absorb some of the liquid.
On medium-high heat, add butter to pan and melt over medium heat, stirring regularly
Add Cream and continue to cook until sauce is bubbly and thickens..
Reduce heat to medium heat and add cheese in 2-3 additions, stirring and melting in between each addition. Add enough cheese to achieve smooth consistency and to taste.
Add cooked pasta and toss to coat.
Add salt and pepper to taste