2 lb. mushrooms, coarsely sliced
1 to 2 sticks butter
1 1/2 c. half and half
1 1/2 c. chopped, cooked broccoli
1 1/2 c. chopped, canned plum tomatoes (or fresh plum tomatoes, skinned)
1 tsp. oregano
1 tsp. basil
1/2 c. Parmesan cheese
Salt and pepper to taste
1 to 2 lb. cooked fettuccine or noodles (kept steaming hot)

Saute mushrooms in 1 stick melted butter, adding more butter as needed. Add broccoli and mix well; just heat through. Add tomatoes, oregano, basil and heat through. Add half and half and Parmesan cheese and heat well, but do not boil. Serve over hot noodles, pasta, etc. Serve with green salad and hot sour dough French bread.