Mushroom Ragu

First, let me tell you, I'm not a mushroom person. But I love to make dishes for those that are. This sauce, adapted from Everyday Italian by Giada De Laurentiis, is perfect served over egg noodles and a nice, pan-seared chicken. It's also ideal on top of polenta for an elegant dinner with your vegetarian friends (poor dears... more meat for the rest of us, though).

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic gloves, minced
1 lb. chopped wild mushrooms, chopped such as cremini and oyster
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Marsala (dry)
2 cups reduced-sodium chicken broth
2/3 cup freshly grated Parmesan cheese
1/4 cup Italian parsley, chopped
handful of basil leaves

Wipe the mushrooms with a damp cloth. Set aside.

Heat the butter and olive oil in a large skillet. Saute the onion and garlic until soft, about 8 minutes. Add the mushrooms, salt and pepper.

Increase the heat to nearly high and saute mushrooms until tender and all of their liquid has evaporated, about another 8 minutes.

Stir in the Marsala (removing pan from heat first if using a gas range), reduce heat to medium-high and simmer mixture until the fortified wine has evaporated, about 5 minutes. Add in the chicken broth and simmer until sauce has reduced by half, about 30 minutes.

Remove sauce from heat and stir in cheese and parsley. Tear basil leaves over and serve.