The sauce is a hearty vegetarian version of the one I used to eat growing up. The first time I made this sauce, it was through trial and error. I began with a base and started adding ingredients as I went. I am lucky I had the foresight to jot everything down.
A left-over package of cream cheese from the cheese festival last weekend, made an excellent base for the sauce. Some beautiful mushrooms, hearty and flavorful, cooked to perfection with some oil and garlic. The aromatic flavors from the garlic seeping into every nook and cranny. A red pepper to add crunch and a touch of color. Lemon zest and fresh parmesan cheese, a perfect combination.