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Author Notes: I wanted to add a pasta dish this year to Easter dinner and thought this would be hearty and delicious. It turned out to be a big crowd pleaser and will now stay as one of the permanent menu items. The mushrooms pair beautifully with the marsala and cream cheese. —ADRIENE
- 2 quarts buttom mushrooms
- 4 portabella mushrooms
- 1 red onion (small dice)
- 10 garlic cloves (minced)
- 4 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 cup marsala wine
- 2 cups half & half
- 3 cups milk
- 1 lemon
- 6 ounces parmesan cheese
- 8 ounces cream cheese
- 1 tablespoon basil (chopped)
- 1 1/2 pounds pasta
- salt & pepper
- Get the olive oil heated in a large (wide) pot and add in the onions to start cooking. Cook for about 10 minutes.
- Slice the button and portabella mushrooms. Add them to the pot with the onions and saute until all of the water cooks out of them and they start to brown in the pot. Add more oil if necessary.
- Add the chili flakes and minced garlic, cook for a couple minutes until garlic starts to turn a golden color.
- Deglaze the mushrooms with the marsala wine. Make sure to scrape all of the yummy bits from the bottom of the pan up.
- Add the half and half and milk, watch carefully so it does not scorch on the bottom. Once it starts coming to a simmer you can add the cream cheese and parmesan. Whisk until all of the cream cheese in incorporated.
- Add the juice of 1 lemon. Adjust the salt and pepper. Let reduce for 10 minutes on a low simmer. Add in the fresh chopped basil.
- Boil salted water and cook your choice of pasta. Toss the pasta with the sauce (I prefer a small pasta shape). Top it off with some freshly grated parmesan cheese.