Portobello Mushrooms with Pasta

My version of a recipe from Deborah Madison’s Vegetarian Cooking for Everyone. This is a great main course after Challison Salad, is incredibly easy and looks beautiful.

• 8 oz pasta of your choice (I went with farfalle, because it’s sassy)
• 1lb portobello mushrooms
• 2 tbsp olive oil (or more, depending on how much onion/mushroom you use)
• 1 small to medium onion, finely diced (I like onion. Use a big ol’ onion.)
• Salt and freshly milled pepper to taste
• 2 (or more) cloves garlic, finely chopped or pressed (Come on. Use more.)
• 1 tbsp tomato paste
• 1/2 cup dry white wine (I used Alamos Chardonnay)
• 1/2 cup cream
• 1/4 cup chopped fresh Italian parsley
• 2 tsp minced rosemary
• 2 tbsp toasted bread crumbs
• Freshly grated Parmesan

Remove the stems and gills from the portobellos and slice the caps into 1/2-inch strips. Cut the larger pieces in half.

Heat the oil in a large skillet, add the onion, and cook over medium heat until lightly colored. Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes. Season with salt and pepper and add half the garlic. Mix the tomato paste and win and add it to the mushrooms. Lower the heat and cook for 5 minutes more.

Cook the pasta in boiling salted water, then drain and add it to the mushrooms along with the cream, herbs, and remaining garlic. Toss, correct the seasonings, and divide among warm serving plates. Scatter the bread crumbs and a very light dusting of freshly grated cheese over each serving.