Mushrooms Egg Noodles

Ingredients

• 400 g fresh baby portabella mushrooms
• 1 cup marsala wine (or sweet red dessert wine)
• ½ cup fresh parsley; minced
• 6 slices of cheese wedges
• 8 nos eggs; beaten

Methods

1. Use a damp paper towel to wipe mushrooms clean of debris
2. Cut each one into 4-5 vertical slices
3. Thoroughly coat a large skillet with vegetable spray and warm over medium heat for 1 minute
4. Add the mushrooms and continue to cook for 6 minutes
5. Stir frequently to cook evenly. Lower the heat if needed
6. Stir in the parsley and simmer for 1 minute
7. Remove skillet from heat
8. In a small sauce pan, drop the cheese wedges, pressing down with the back of a fork to squash them
9. Add in the marsala and stir with a wooden spoon to mix
10. Cook the sauce over medium-high heat for 5 minutes, stirring constantly
11. Add sauce to the mushrooms and keep covered while the pasta is cooking
12. Cook the pasta according to package directions
13. Be careful not to overcook. This pasta will only require 4-5 minutes once them come to a boil
14. Drain and pour pasta over mushroom sauce and serve immediately (fresh egg noodles absorb liquids quickly)
15. Grated parmiggiano reggiano cheese may be added as desired