I've been saving a recipe that was described as perfect for fall. It's been 65 degrees the past couple days so I decided to make it tonight. I recommend you make it too...soon. It was delicious and definitely company worthy. That is the most prized rating at Casa Wags.
Slice a pound of mushrooms. I used a combo of baby bellas and white buttons, but you can and should use whatever you have or love. Season them graciously with salt and pepper and saute them in 3 T. EVOO along with half a diced onion until golden brown. Add 3 cloves (or 5 if you like garlic like we do) and saute about 3 minutes longer. Add 2/3 C. chicken stock, 1 1/2 C. heavy cream and 2 T. fresh chopped parley, and cook on medium heat until reduced and thickened - about 10 minutes. Serve on a bed of whole wheat thin spaghetti (or whatever you fancy) and top with fresh grated Romano and more fresh parsley.
Open a bottle of red or white. It is amply paired with either. Enjoy. We did.
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