Ingredients

• 6 ounces angel hair pasta
• 6 ounces fresh sliced shiitake mushrooms
• 1 clove garlic, minced
• 1/2 onion, chopped
• 1/4 cup white wine
• 1-tablespoon olive oil
• 1/4-cup chicken broth
• 1/2-cup heavy whipping cream
• Salt to taste
• Ground black pepper to taste
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Sauté garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
2. Meanwhile cook pasta in a large pot of boiling salted water until al dente.
3. Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.