1 Tablespoon unsalted butter
1/4 Cup extra virgin olive oil
1 Pound portobello mushrooms — cleaned
2 Cloves garlic — sliced
1/8 Teaspoon crushed red pepper
1 1/2 Cups chicken broth
1/2 chicken bouillon cube
1 1/2 Tablespoons italian parsley — finely chopped
1/4 Teaspoon salt
1 Pound short tubular pasta — (rigatoni, mezze,
— etc. 1/4 Cup parmesan cheese — grated
1. Sauce: Put butter and oil in a large nonstick skillet. Using the largest holes on a grater, shred mushrooms directly into skillet. Add garlic and crushed pepper.
2. Saute over medium heat until liquid from mushrooms evaporates, about 10 minutes. Add broth and bouilion cube, increase heat to high and cook 10 to 12 minutes for flavors to blend and liquid to reduce somewhat. Remove from heat, stir in parsley and salt. Set aside.
3. While sauce cooks, bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until firm-tender (al dente). Drain well and return to pot. Add mushroom sauce and stir over medium heat 1 minute. Remove from heat, add cheese and toss to mix. Serve immediately.