Another meal from our farmers market expedition in Venice.

• 1/4 lb mushrooms
• 1 medium onion, chopped
• 4 cloves garlic
• Fresh Rosemary, Sage, basil
• 2 bay leaves
• 1/2 cup white wine
• 1/2 cup cream
• salt to taste
• Fresh pasta

Sautee onion, garlic and herbs until tender

Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

Add 1/3 more of mushrooms, soften.

Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

Serve with pasta