Mushroom Alfredo Sauce w/ Spag

This is a really wonderful and yet..i feel..not really sinful dish.. A very simple dish that takes at most half an hour to make.

Ingredients
1. Dry Spaghetti - or fettucine is even better, but more filling..like mee pok..if you get it
2. Shitake Mushrooms - these are really good, buy these from the market and they'll be fat and juicy..those from the supermarket tend to be 'underfed' and taste-wise though not lacking, lacks lustre as compared to these plump ones - remember to wash and remove the stems
3. Milk - i just used Magnolia Fresh Milk
4. Whipping cream - whatever you have really, UHT whipping cream, thickened cream all will do..if you don't have cream in your house, you may substitute it with flour, but i doubt it will be as good. For the record, i use the brand 'President' which is by far the only one which comes in a 1 litre packaging and costs around $8 and can last much longer in the fridge as compared to the 'Bulla' thickened cream which i used to use
5. Parmesan - as i said before, freshly grated makes all the difference - as much or as little as you like, but i used an amount cause it also helps to thicken the sauce
6. Cheddar - trying to finish up the small block left so just used a little - but it's your choice, any other cheese or even just parmesan will do..i recommend Romano - haven't tried blue cheese though..
7. Olive Oil
8. Salt
9. Ground Black Pepper - almost a must

**I am so sorry that i am unable to give exact measurements for this as it was just an impromtu lunch and its basically a whim and fancy recipe..you just add how much you like..if you want it with more sauce, add more milk or cream etc..

Directions
Cook the spaghetti in a pot of boiling water first till al dente. Then drain off water and place at the side.
Well..i used to fry the mushrooms first then add in the milk.. but me being blur..forgot about the mushrooms and added the milk first. Well..it doesn't matter really..just save a pot from washing. So i added olive oil to the saucepan first and when it was about medium hot, i added in the cream followed by the milk, dun worry about lumps in the cream when you pour it out, it will melt down at the magical touch of the fire. Just stir it around and add your parmesan into melt. I added the Cheddar too. **Just a note, unless you really want, or else i wouldn't add mozzarella cheese, it messes the whole place and your spatula..but..not that its not nice =)
Add salt..(always taste..i have a bad habit of always not tasting the food when it is cooking and unless you're health conscious, salt is needed in a generous amount. Always taste to make sure)
Then you may add in the spaghetti and shaking the pan to make sure it is properly mixed. Just place it on the fire for a while to get it to thickened. I then took it off the fire and took out a small tiny one rather, saucepan to fry my mushrooms. Add a little olive oil and add in the mushrooms, dun worry if it seems a little cramped there cause they would shrink in size and its juices would start coming out and your mushrooms would look really glossy and delicious. Then i placed the spag back onto the fire and added the mushrooms. By this time the sauce would have thickened and if you want it creamier, add more cream. - can't do that for flour though..though i personally wouldn't try flour.

Can be eaten now.. best when eaten hot though if you leave it to cool for a while the cheese inside hardens a little and forms tiny clumps that cling onto the spag. Wonderful too..and even if you heat it up it won't disappear. Add coarse black pepper..i never tried with normal powered pepper cause it just doesn't seem right. Spinkle a little more parmesan cheese over the top if you want and ENJOY!!