6 ounces angel hair pasta,6 ounces fresh sliced shiitake mushrooms, 1 clove garlic, minced,½ onion, chopped, ¼ cup white wine,1 tablespoon olive oil, ¼ cup chicken broth, ½ cup heavy whipping cream, salt to taste, ground black pepper to taste, 2 tablespoons grated parmesan cheese, 2 tablespoons chopped fresh parsley

Directions

Sauté garlic and onion in olive oil over medium heat; add shiitake mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to ½ volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste. Cook Pasta in a large pot of boiling salted water until done. Drain pasta, and toss with sauce until coated. Serve topped with grated Parmesan cheese and parsley.