Cheesecake Factory's Wild Mushroom Pasta

Cheesecake Factory’s Wild Mushroom Pasta

1 portobello mushroom cap --(5" to 6" dia); stem removed
1 1/4 oz canola oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly-ground black pepper
1 teaspoon savory herb mix
7 oz angel hair pasta
2 oz olive oil blend
1 tablespoon minced blanched garlic
1 tablespoon shallots; minced
1 oz shiitake mushrooms - (to 1-1/2); sliced 1/4" by 2"
4 oz Marsala wine
1 oz cream
1 tablespoon fresh thyme; chopped
1 tablespoon fresh parsley; chopped
1/2 oz Parmesan/Romano mix
1 oz butter
1/4 oz Parmesan/Romano mix
1 1/2 teaspoon balsamic glaze

Carefully make a series of thin incisions (“gill like slits”) evenly across
the top of the mushroom cap (approximately 4 to 6). Brush canola oil on both
sides of the mushroom cap. Place mushroom, stem-side down, onto the
charbroiler and cook for 1 minute. Turn the mushroom 45 degrees and repeat
to “mark” and prevent burning. Continue to cook for 1 more minute.

Turn the mushroom over, season with salt and pepper and fresh herbs. Cook
for another minute, then rotate 45 degrees and repeat the “marking” process.
Cook the mushroom until it is hot throughout and soft to the touch. When the mushroom is done, cut into 1/4- by 2-inch strips.

Cook angel hair pasta until “al dente” then drain well.

In a saute pan, heat olive oil to a “sizzle”. Add garlic and shallots and
toss. Add the shiitake mushrooms, regular mushrooms and salt and pepper.
Toss and cook until mushrooms are tender and heated through. Add marsala
wine, cream, thyme, parsley and Parmesan/Romano mix to the mushroom mix.
Stir to incorporate. When the sauce has slightly thickened, swirl in the

Add pasta and toss. Place pasta in a bowl. Sprinkle parmesan/romano mix over the pasta. Mound the mushroom slices (centered) on top of the pasta. Drizzle the balsamic glaze over the pasta and Portobello mushroom slices. Garnish with chopped parsley, sprinkled evenly over the pasta Portobello mushroom