Pasta Da Vinci Sauce

• 6 ounces sliced mushrooms (I prefer to use Morels or Shitake, but Portabellos are good, too.)
• 2 tablespoons olive oil
• 1 (16 ounce) can beef broth or (16 ounce) can consomme
• 2 cups madeira wine or 2 cups marsala wine
• 8 ounces cream cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup butter
• 4 ounces heavy cream
• 3 crushed garlic cloves
• ground pepper

1. Over med. heat, sautee sliced mushrooms in 2 T. olive oil for about 5 minutes.
2. Add broth and wine to mushrooms and bring to a slow boil. Let sauce boil for about 15 minutes or until it starts to reduce and the "alcohol smell" from the wine has cooked out.
3. *Optional: the longer you simmer this part of the sauce, the richer and more flavorful it will become.
4. *This is the point you would want to start boiling your pasta.
5. Lower heat to medium again and once the sauce stops boiling, add the cream cheese and butter, whisking it together as it melts.
6. Whisk in remaining ingredients and stir until smooth and creamy.
7. Pour over your favorite pasta and/or chicken breast and serve. It is SINFUL topped with Mozzarella and broiled for just a few minutes to brown the cheese.

mushrooms, olive oil, beef broth, madeira wine, cream cheese, parmesan cheese, butter, heavy cream, garlic, ground pepper

Taken from www.food.com/recipe/pasta-da-vinci-sauce-329683 (may not work)