Sherry-Braised Portabellas With Sage & Linguine

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
774
FAT
142%
CHOL
51%
SOD
12%

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Ingredients for 4 servings

Salt and freshly ground black pepper to taste

(see How to remove the gills )

3 medium shallots, sliced

1/2 lb. dried linguine

1 lb. portabellas (about 4 medium), stems and gills removed, caps wiped clean with a moist paper towel

1/4 cup grated Asiago or parmigiano reggiano

3 cloves garlic, finely chopped

4 Tbs. olive oil

2 Tbs. unsalted butter

1 Tbs. chopped fresh sage

1-1/2 cups dry sherry

1 Tbs. chopped fresh parsley; more for garnish

1 cup heavy cream

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