Spaghetti With Portabellas And Keilbasa
- 1 package sliced portabella caps - (6 oz)
- 12 ounces spaghetti - (to 16)
- 4 tablespoons vegetable oil
- 1/2 small onion diced
- 4 garlic cloves finely diced
- 4 ounces keilbasa (Polish Sausage) cut into
- matchstick-size pieces
- 3/4 cup heavy cream
- Salt to taste
Scrape the gills from the mushrooms slices and save. Cut each slice in half.
Bring a large pot of slightly slated water to a boil. Add the spaghetti and cook until it is al dente, 8 to 10 minutes. Drain.
While the pasta is cooking, place the oil in a large skillet over medium heat. Add the onion and garlic, and saute for about 1 minute. Add the mushrooms and sausage and continue to saute stirring constantly. The mushrooms will begin to give off liquid, but it will evaporate quickly. When the mushrooms are limp and the liquid has evaporated, about 6 minutes, add the cream. Turn the heat to low and simmer until the sauce begins to thicken.
Salt to taste and toss the sauce with the spaghetti. Sprinkle the scraped gills over the spaghetti and serve immediately.
This recipe yields 4 servings.