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   Ingredients :
12 oz (350 g) pasta (farfalle, penne, etc)
7 oz (180 g) portobellos, without stem, thinly sliced
5 oz (150 g) mushrooms, without stem, thinly sliced
4 tablespoons olive oil
1 medium size onion, cut in thick rings
cup sherry
3 cups chicken broth
2 teaspoons fresh thyme or 1 teaspoon dry thyme, chopped
Tabasco, to taste
1/3 cup grated Parmesan cheese


Put a large pan of salted water to boil. When water is boiling add pasta and let it cook for 12 minutes or until just tender.
Meanwhile heat 2 tablespoons olive oil in a large skillet over medium heat and add mushrooms and portobellos. Season with salt and pepper and cook, stirring occasionally, until soft and tender. Remove from skillet and reserve.
Add remaining olive oil to the same skillet together with the onion and cook over high heat for 2 minutes. Lower heat to medium and continue cooking the onion until tender and golden. Add sherry and bring to a boil until it has almost evaporated. Stir in broth and bring to a boil for 2 minutes. Add reserved mushrooms, lower temperature and cook in broth for 2 minutes more. Add thyme, Tabasco and correct seasonings.

Drain pasta and return it to the pan. Add mushroom mixture with the broth over the pasta and combine.
Serve immediately in bowls and sprinkle grated parmesan cheese on top.

Cooking time: 20 minutes
        4 servings
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