Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 4|
|Calories from Fat: 903 (64%)|
|Amt Per Serving||% DV|
|Total Fat 100.4g||134 %|
|Saturated Fat 61.3g||307 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 276.4mg||85 %|
|Sodium 755.8mg||26 %|
|Potassium 912.5mg||24 %|
|Total Carbohydrate 108.7g||32 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 89.5g|
|Protein 24.6g||35 %|
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Calories per serving: 1400
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