Sautéed Portabella Mushroom with Pesto Cream and Sun-dried Tomatoes over Pasta

00-04-02

Portabella mushrooms, capped and cleaned

Canola oil

Red onion

Sun-dried tomatoes

Fresh garlic, peeled and minced

Pesto Sauce (See recipe 99-24, Italian Chicken with Pesto Sauce)

White wine

Olive oil

Chicken stock

Stax’s seasoning, to taste

Heavy cream

Pasta, cooked

Julienne the portabella mushroom caps and sauté in canola oil. Drain and set aside. In the olive oil, sauté the red onions, sun-dried tomatoes and garlic until the onions are tender. Add the pesto sauce, and then deglace with white wine. Add the chicken stock, Stax’s seasoning and reduce. Add the portabella mushroom and the heavy cream; simmer until hot and serve immediately over pasta.