Cheesecake Factory's Wild Mushroom Pasta

Carefully make a series of thin incisions ("gill like slits") evenly across the top of the mushroom cap (approximately 4 to 6). Brush canola oil on both sides of the mushroom cap. Place mushroom, stem-side down, onto the charbroiler and cook for 1 minute. Turn the mushroom 45 degrees and repeat to "mark" and prevent burning. Continue to cook for 1 more minute.

Turn the mushroom over, season with salt and pepper and fresh herbs. Cook for another minute, then rotate 45 degrees and repeat the "marking" process. Cook the mushroom until it is hot throughout and soft to the touch. When the mushroom is done, cut into 1/4- by 2-inch strips.

Cook angel hair pasta until "al dente" then drain well.

In a saute pan, heat olive oil to a "sizzle". Add garlic and shallots and toss. Add the shiitake mushrooms, regular mushrooms and salt and pepper. Toss and cook until mushrooms are tender and heated through. Add marsala wine, cream, thyme, parsley and Parmesan/Romano mix to the mushroom mix. Stir to incorporate. When the sauce has slightly thickened, swirl in the butter.

Add pasta and toss. Place pasta in a bowl. Sprinkle parmesan/romano mix over the pasta. Mound the mushroom slices (centered) on top of the pasta. Drizzle the balsamic glaze over the pasta and Portobello mushroom slices. Garnish with chopped parsley, sprinkled evenly over the pasta Portobello mushroom slices.

This recipe yields ?? servings.