Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil
1 Onion -- chopped
3 Cloves garlic -- minced
1 1/2 lb Fresh wild mushrooms --
Trimmed and sliced
1/4 c Chicken stock
3/4 c Dry red wine
2 tb Tomato paste
3 tb Italian parsley -- chopped
2 ts Fresh sage -- chopped
1 ts Fresh rosemary -- chopped
1 ts Fresh marjoram -- chopped
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 lb Fresh pasta, (fettuccine or
Linguini)
6 tb Parmesan cheese -- grated

For mushrooms, try cremini, portobello, chanterelle, oyster or
shitake. Heat oil in large nonstick frying pan over medium low heat.
Add onion and cook until tender (5 minutes). Add garlic and cook
another minute. Add mushrooms, stock, wine, tomato paste, parsley,
sage, rosemary, marjoram, salt and pepper. Bring to simmer, cover and
cook until mushrooms are tender (about 20 minutes). Remove cover and
reduce sauce if necessary. Cook pasta until al dente. Drain and
return to pot. Add sauce and toss well. Serve immediately topped with
cheese. Serves 6. Calories: 161, Fat: 8 grams per serving.

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