Preparation / Directions:
For mushrooms, try cremini, portobello, chanterelle, oyster or shitake. Heat oil in large nonstick frying pan over medium low heat. Add onion and cook until tender (5 minutes). Add garlic and cook another minute. Add mushrooms, stock, wine, tomato paste, parsley, sage, rosemary, marjoram, salt and pepper.
Bring to simmer, cover and cook until mushrooms are tender (about 20 minutes).
Remove cover and reduce sauce if necessary. Cook pasta until al dente.
Drain and return to pot. Add sauce and toss well. Serve immediately topped with cheese.
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