2 tbsp. butter
1/2 c. finely chopped green onions
8 oz. fresh mushrooms, sliced thin
1/3 c. Madeira wine
1 c. heavy cream
1 tbsp. finely chopped fresh parsley
1/2 tsp. salt (to taste)
1/8 tsp. pepper (to taste)
1 (8 oz.) can sweet peas, optional
9 oz. fresh or 6 oz. dry fettuccine

Cook and drain fettuccine. Melt butter in a 2-quart saucepan. Add onions and mushrooms. Cook 4-5 minutes, stirring 2 or 3 times. Add Madeira and increase heat to high. Boil 4 minutes until about 1 tablespoon of liquid remains.