Spaghetti with Portabellas and Keilbasa
You can use any kind of pasta for this dish, except angelhair, which is too fine for the sauce to cling to. Young, fresh Phillips Portabellas are best, but even so, the gills should be scraped away. You can make this dish without scraping off the gills, but the sauce may look muddy. The scrapings look very attractive, however, sprinkled over the top of the finished dish.

Ingredients:
* 1 6-ounce package sliced Phillips Portabella caps
* 12-16 ounces spaghetti
* 4 tablespoons vegetable oil
* 1⁄2 small onion, diced
* 4 garlic cloves, finely diced
* 4 ounces keilbasa (Polish Sausage), cut into matchstick pieces
* 3⁄4 cup heavy cream
* Salt

Preparation:
Scrape the gills from the mushrooms slices and save. Cut each slice in half.
Bring a large pot of slightly slated water to a boil. Add the spaghetti and cook until it is al dente. 8-10 minutes. Drain.
While the pasta is cooking, place the oil in a large skillet over medium heat. Add the onion and garlic, and sauté for about 1 minute. Add the mushrooms and sausage and continue to sauté stirring constantly. The mushrooms will begin to give off liquid, but it will evaporate quickly. When the mushrooms are limp and the liquid has evaporated, about 6 minutes, add the cream. Turn the heat to low and simmer until the sauce begins to thicken. Salt to taste and toss the sauce with the spaghetti. Sprinkle the scraped gills over the spaghetti and serve immediately.

Serves 4