Serves 4-6
2 tbsp olive oil
6 large Portobello mushrooms, sliced
2 tbsp butter
2 tsp minced garlic
2 cups whipping cream
2 cups Asiago cheese, grated
Pinch of salt
¼ tsp black pepper
¼ tsp nutmeg
¾ lb rotini
4 tbsp chives
Heat oil in large skillet and sauté mushrooms until brown on all sides.
In separate skillet, add butter and sauté garlic, add cream and grated cheese. Season with salt, pepper and nutmeg. Bring to fast boil, stirring constantly, add mushrooms and let simmer for 5 minutes
Prepare pasta and mix with sauce.