A few weeks ago one of Sean's co-workers brought a dish called Chicken Milano that she found on AllRecipes.com to work for lunch. It was very good. Although it was made with chicken and sun-dried tomatoes, it kind of reminded me of a mushrrom pasta dish that I used to get at Brown Bottle (115 E Washington St) in Iowa City while I was in college. I've always tried to find a dish like it at other restaurants or find a recipe for it. In my search I have found a lot of good dishes, but never found anything that was exactly the same.

I decided to try and alter the chicken milano recipe to try and replicate the dish I have been searching for for the last 7 years. As I told Sean, I replaced the tomatoes with mushroom and the chicken with mushrooms. I also replaced the chicken broth with beef broth (I might try mushroom broth in the future, but I think it needs the beefiness). I just found the printout out of the chicken milano recipe that I marked up while expirementing and decided to add it here for all of you to see and for me so I won't lose it. It's not exactly the same as the dish at Brown Bottle, but it's the closest I have come so far. Served with a light salad and a good glass of reisling this is a great dinner.

Pasta with Mushroom Cream Sauce

• 5 Tbs. butter, divided
• 5 cloves minced garlic (you could use less, but why?)
• 1 oz dried porccini mushrooms (I'm sure any other dried mushrrom would work)
• 2 C beef broth, divided
• 2 C heavy cream (also known as whipping cream)
• 8 oz sliced button mushrooms
• 4 oz sliced wild mushrooms
• salt and pepper to taste
• 16 oz fettucini pasta, cooked

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the dried mushrooms and 1 1/2 cups of the beef broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the mushrroms are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. In a large skillet over medium heat, melt butter and saute fresh mushrroms. Cook for about 4 minutes or until the mushrooms are cooked through. Deglaze skillet with the remaining beef broth. Reduce slightly and add to the cream sauce. Toss pasta with the cream sauce and serve.