|Fettuccine/Egg noodles||1⁄4 Pound|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Fresh mushrooms||4 Large, thinly sliced|
|Green onion||1 , thinly sliced|
|Freshly ground white pepper||To Taste|
Cook noodles in rapidly boiling salted water until al dente.
Drain well in colander and then on paper towels to remove as much water as possible.
Combine remaining ingredients in large mixing bowl and blend well.
Add noodles but do not toss.
Cover and chill.
Bring to room temperature and toss lightly just before ready to serve.