Spring Mushroom Pasta

4 oz. Mushrooms
1 T. Shallot, minced
1 t. Garlic, minced
1 C. Onion, julienne
½ C. Peas, blanched
½ C. Madeira wine (substitute with marsalla or white wine)
1 C. Mushroom stock (substitute with chicken or vegetable)
2 C. Heavy cream
½ C. Parmesan cheese, grated
1 T. Parsley, chopped
1 T. Tarragon, chopped
1. T. Chives, chopped
1 Lb. Spaghetti, cooked
Salt and pepper to taste


Heat a few tablespoons of olive oil in a sauce pot until just smoking. Add the mushrooms and caramelize. Add the onions and sauté until just tender. Add the garlic and shallot and sauté until aromatic. Deglaze with the wine and reduce until dry. Add the stock and reduce by half. Add the cream and reduce all by half again. When reduced add the peas and parmesan stirring constantly and reduce heat to medium. Add your cooked pasta and heat through tossing in the sauce. Finish with the fresh herbs and serve.