Fusilli With Mushrooms and Nutmeg

Fusilli With Mushrooms and Nutmeg
4 tablespoons unsalted butter
2 medium onions, peeled and finely chopped
2 pounds mushrooms, cleaned and sliced
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup heavy cream
1 pound fusilli or other pasta
Freshly grated Parmesan cheese, for serving
Heat the butter in a large, heavy saucepan, add the onion, and cook over medium heat until softened, about 10 minutes. Add the mushrooms, and cook until they have given up their liquid, about 15 minutes. Add the nutmeg, and season with salt and pepper to taste. Add the cream, and cook just long enough to heat the mixture through.
Meanwhile, bring a large pot of salted water to a boil, and cook the fusilli according to package directions. Drain.
Toss together the cooked pasta and the sauce until well-blended. Serve immediately with grated Parmesan cheese.
Serves four.
"The Encyclopedia of Herbs, Spices and Flavorings" by Elisabeth Lambert Ortiz
(1992 Dorling Kindersley)