2 Portobello Mushrooms, sliced
1 medium onion
6 cloves garlic, sliced
1 tbsp olive oil
6-8 fresh basil leaves
1/2 cup Parmesan cheese, grated
1 pint heavy cream
1 tbsp corn starch
2/3 cup milk
1 teaspoon paprika
1 tsp garlic powder
salt to taste


1.Pour the heavy cream and 1/2 cup of milk to a pot. Heat on medium-low heat stirring regularly. Do not leave the cream sauce unattended or it may scald. Once the mixture is hot add the cheese and garlic powder. Stir the mix until the cheese has melted into the cream and is smooth. Mix the corn starch and milk and add it to the sauce, this will help thicken the sauce up. It will take a few minutes for this to make it thicken up. You can repeat this step if you want the sauce to be thicker. Turn to the lowest heat setting on your stove, stirring often, until the rest is done.
2.Heat olive oil in pan on medium/high heat while slicing the onion and garlic. Add the onion and garlic to the oil and sauté until the onion starts to caramelize. Add the mushroom slices and stir until the onion mix evenly surrounds the mushroom slices. Turn to medium heat and let it cook for a 10-13 minutes. If your pan isn't big enough to accommodate all the ingredients in roughly one layer you will need to stir it so the mushroom slices all get to cook.
3.Place the mushrooms on the pasta of your choice, we used fresh home made spaghetti noodles, but any long noodle will work. Using a ladle scoop and pour the cream sauce over the pasta and mushrooms. Top it off with sliced Basil Leaves and Paprika.

For this portobello mushroom recipe I really wanted to try a cream sauce that I had been mulling over in my mind for some time. The sauce had a touch of garlic taste and italian cheeses to add flavor and texture and I thought it would work really well with the portobello mushrooms. I bought pre-grated parmesan and asiago cheese for the sauce, but freshly grated would be fantastic as well. Once I stared cooking the kitchen quickly filled with the most amazing smells it made it very hard to wait to eat it all up. The portobello mushrooms provided the perfect flavor to offset the cream sauce. I sliced the basil leaves into enough small pieces so we could have a slice with each bite which perfectly rounded out the taste.

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