Shiitake Fettuccine Alfredo

Cook fettuccine according to package directions. Drain and set aside. Meanwhile, separate caps and stems from shiitake mushrooms. (Reserve stems to use in stock or discard). Slice mushroom caps.

In a large skillet, cook onion and garlic in hot oil over medium-high heat until onion is tender but not brown, stirring occasionally. Add mushrooms and white pepper. Cook for 2 to 3 minutes or until mushrooms are tender and most of the liquid has evaporated, stirring occasionally. Stir in alfredo sauce; heat through.

Add fettuccine to skillet and toss with sauce until well coated. Transfer to a warm serving dish. Sprinkle with Parmesan cheese. Serve immediately.