Portobello and Porcini Cream Sauce

Heat olive oil in a large skillet over medium heat. Add the onions and saute until lightly golden brown and caramelized.

In the meantime, using the side of a spoon, remove the gills from the underside of the large portobella mushrooms and dice Add to the large skillet along with the rest of the mixed mushrooms. (Lightly salt and pepper for now and adjust seasoning later after the mushroom stock is fully incorporated into the sauce.) Allow to cook, uncovered and undisturbed, until the mushrooms are cooked down and they are a nice golden brown color. Add the minced garlic and saute for one or two minutes.

Remove from the heat and quickly deglaze the pan with the cognac, scraping up the browned bits from the bottom of the pan. Return to heat. Add the wine, thyme, bay leaf, half packet of The Spice House Essence de Chamignon Gold and 1/4 cup of water (or as needed). Sprinkle 3 teaspoons of porcini mushroom powder and stir to incorporate and remove any lumps. Bring to a simmer and allow mixture to thicken. Swirl in heavy cream, add freshly cracked pepper, and bring to simmer.

If dressing fresh cooked pasta with this sauce, allow the sauce to remain loose or thin and toss the al dente pasta in the warm sauce. If sauce is too thick, add a splash of the pasta cooking water (remember this water is salted, so use it judiciously). Allow the sauce and pasta to finish cooking together for a minute or two.