Fettuccine Alfredo

Pour into a 10 to 12 inch skillet and heat over medium heat:
3 oz. olive oil
Add and stir lightly:
1 ½ C. sliced mushrooms
4 t. minced garlic
Add: 1 ½ ounces white sparkling cider
Cook 30 seconds
Add: 2 C. whipping cream
Cook until mixture thickens and is reduced by 1/3, then remove from heat and stir in:
¼ C. fresh grated parmesan cheese
¼ t. nutmeg
Add: 1 pound cooked fettuccine pasta, cooked only to al dente (not too soft).
Garnish with:
chopped fresh parsley.

Cooked chicken may also be added.