Mushroom Pasta

250g pasta, or half a bag 
250-300g baby portobello mushrooms, thinly sliced
1 T cooking oil
1 T butter 
1/4 onion (large) or 1/2 small, thinly sliced or chopped
1 clove garlic, chopped
1 T cajun seasoning (Tony Chachere’s or The Stuff mine had no salt)
1/2 T thyme and/or rosemary (optional)
1/2 tsp black pepper
1/2 tsp red pepper powder
few dashes Maggi seasoning sauce (or light soy sauce)
1 T gochujang (optional)
1/2 cup veg stock 
1/2 cup cooking wine
2 T cream cheese 
1/2 cup milk
finely grated english cheddar or parmesan/romamo
salt and pepper to tast
flour for thickening, if needed

Boil pasta until al dente in salted water, reserving some pasta water (if using)

Heat up a pan to medium heat and add oil and/or butter. Sauté onion and garlic in oil for a few minutes, until onions are soft

Add mushrooms, sautéing until most of the water is cooked out.

Add cajun seasoning, Maggi, gochujang, veg stock, and half of the wine. Let it simmer for about 10 minutes on low heat.

Add the rest of your wine and some pasta water, mix well. Add cream cheese, stir thoroughly. Add milk and remove from heat after about a minute or two of stirring. 

Add the pasta and stir, coating with the sauce for a couple minutes. Season with salt and pepper to taste.

Top with grated cheese and serve!