It is really late at night and I am super sleepy, so I will just get on with the recipe.
400grams fresh mushroom,sliced
50grams pasta of your choice
2 medium size onions,very thinly sliced
a good squeeze of half a lime
5 to 6 cloves of garlic grated
1/2 cup finely grated parmesan
200grams mozzarella cheese, grated
1 1/2 cup chicken stock
3 tablespoon all-purpose flour
salt and freshly ground black pepper to taste
50 grams of butter
Getting the pasta ready: Fill a large pot with water and add salt to it bring it to boil and add your pasta and cook until al dente, about 2 minutes or so. Drain and set aside. To make the sauce : Take a large saucepan and heat it on medium high heat. Add about 20grams of butter, (I prefer to use salted butter I never have liked the taste of unsalted butter)now add the garlic saute it for a few seconds then add the mushrooms and cook, at this point add your lime juice saute until they start getting brown and glisten now add the finely sliced onions, salt and pepper, after a few minutes the mushrooms will release their liquid, saute until all the liquid evaporates.Add the Chardonnay and cook the mixture, stirring, until it has almost evaporated (let some be in the pan). Now add the rest of the butter and stir it well to melt. Add flour stir and let it get absorbed, immediately add your stock and mix everything thoroughly scrape from the bottom of the pan and all around. let mixture simmer for a few minutes keep stirring. as soon as you see that the sauce is thickening remove pan from heat. Add your cooked pasta and mix everything together.
Stir in half the parmesan, all of your mozzarella until evenly mixed. Now transfer this mixture to an oven safe dish and sprinkle the top with remaining parmesan. Bake in a preheated oven at 180 degrees centigrade for 25 to 30 minutes and let your home be filled with the irresistible smell of this delicious dish. Serve hot .