Creamy White Wine Mushroom Sauce

Melt the butter in a non-stick skillet over a medium-high heat. When fully melted, add the onions and garlic and cook until translucent.

Add the mushrooms, season with salt and black pepper, and cook until the mushrooms have reduced in size and are tender.

Next, add the wine and cook until the liquid is reduced by about half.

Add the broth and simmer until the liquid has reduced by about half.

Add the heavy cream and cook for about 5 minutes, stirring occasionally. Stir in the parmesan. Remove from the heat.

If the sauce thickens too much while you are cooking your pasta, stir in more cream.

Serve with a ribbon type pasta.