2 Tbsp olive oil
1 onion, chopped
3/4 pound mushrooms, sliced
1/2 cup dry white wine
1/2 cup whipping cream
salt and pepper
1/2 lb. Antoine’s Spicy Spirals
2 Tbsp chopped fresh Italian parsley
grated Parmesan cheese
Heat oil in a large heavy skillet over medium-high heat. Add onion and saute until softened, about 7 minutes. Add mushrooms and cook until mushrooms are very tender, stirring often, about 10 minutes. Stir in wine and boil until liquid is reduced to glaze, about 4 minutes. Mix in cream and bring to a boil. Season with salt and pepper.
Drain al dente Spicy Spirals and add to skillet, stirring constantly. Sprinkle parsley and stir again.
Serve, passing Parmesan separately.
Serves 2 to 4.
