Baby Portobello Mushroom Pappardelle

At the request of a Vegetarian friend of mine I try my hand at making a dish that he would be able to eat.  After some time thinking and researching I decided to do this dish which he was happy about and enjoyed not having a plate of dead animals presented in front of him.

Ingredients:

1. 8 oz uncooked pappardelle pasta or thick cut pasta of choice
2. 1 TBSP. Olive Oil
3. 1/2 Cup Finely chopped Sweet Yellow Onion
4. 8 oz Baby Portobello Mushrooms Sliced
5. 2 Garlic Cloves, Minced
6. 2 TBSP. Dry Sherry
7. 1/4 Cup Italian Cheese Blend
8. 1/4 Cup Heavy Whiping Cream
9. 1/4 Cup  Water
10. 1 TSP. Chopped Sage
11. 1/2 TSP. Black Pepper
12. 1 TSP. Truffle Oil or Olive Oil
13. Sage Leaves (Optional)

Directions:

1. In a large pot place water and 1 TBSP of salt and bring to a boil.  Add pasta to the water and bring back up to a boil then remove from heat and cover allowing pasta to finish cooking until al dente.  Reserve 1/4 cup of water from the pot.
2. Heat  olive oil in a large skillet over medium-high heat.  add onion, mushrooms, and garlic; Sauté for 5 minutes, Stirring frequently. Stir in cherry and 1/4 TSP. salt; cook for 1 minute or until the liquid evaporates.
3. Reduce heat to medium and stir in 1/4 reserved cooking liquid, water, cream, 1/4 cup of Italian cheese, chopped sage, and pepper into the mushrooms and onions. remove from heat after cheese melts and mixed together.
4. drain the water from the pasta then return to the pot.  Add the sauce from the skillet and toss together coating the pasta.  Drizzle truffle oil or olive oil on top then toss again.  Serve into a bowl and top with some of the remaining Italian cheese garnish with sage leaves if desired.