Ingredients

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

Instructions

In a large skillet heat the

oil. When almost smoking, add the onions and garlic over medium-low heat until the onions
have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise
heat to high and saute until mushrooms are tender and all the liquid has evaporated.
Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate,
about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by
half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and
Parmesan and mix thoroughly.