2 tbsp. butter
8 oz. fresh mushrooms, sliced thin
1/3 c. Madeira wine (optional)
1 c. heavy cream
1 tbsp. chopped chives
1/4 c. chopped green onion
salt and pepper
1 tbsp. chopped parsley
16 oz. fettuccine, cooked

Melt butter in pan. Add onions and mushrooms. Cook 4 or 5 minutes until mushrooms release their liquid. Add wine; increase heat. Boil about 4 minutes until 1 tablespoon liquid remains. Add cream and bring to a boil. Reduce heat to medium, simmer 5 to 7 minutes until sauce thickens. Stir in parsley, chives, salt, and pepper. Pour over pasta, tossing to coat.

Optional: Sprinkle with Parmesan cheese.