Ingredients 6 Number of Servings
2 TBS evoo
1 garlic clove, chopped
12 oz baby bella mushrooms
¾ cup Marsala wine, dry
1 cup veggie broth
2/3 cup romano cheese
2 tbs chopped parsley
TT salt and black pepper
2 tbs butter
- Place a pot of water to boil; cook pasta according to directions.
- In a skillet gently fry garlic with olive oil for two minute or until is turning light yellow, add mushrooms, increase heat and brown, about five minutes.
- Stir in marsala, reduce to half, add broth, bring to boil and reduce to half again, season with salt and pepper.
- Drain pasta, toss over high heat with mushrooms unlit liquid is reduced. Turn heat off, stir in butter, parsley and cheese before serving