a case of splattering garlic, caramelized onions and iced Malbec

It has been an excessively long and tiring week so I decided to light a candle and treat myself this evening. I was out of meat and found a bag of mushrooms. I figured some fettuccine and cheese would just bring out the beautifully bold, fungal flavor of these portobellos. As standard protocol, I light the candle, play Redbone by Childish Gambino, pour myself a glass of wine straight out of the fridge and get cooking.

Ingredients :
2 cups sliced portobello mushrooms (you can use any medium to large sized ones, remember that you're looking for that "chew")
2 cloves of crushed garlic
1 medium white onion
3 tbsp marinara sauce (any other tomato based pasta sauce can be used)
1 tbsp olive oil
salt and pepper
pinch of oregano

1. Heat a medium sized pan and add the oil. 
2. Add the crushed garlic and fry till you can smell the garlic in the air. 
3. Put in the onions and cook on low heat, till partially caramelized. 
4. Throw a pinch of salt and pepper and stir gently. 
5. Add the mushrooms and cook them till they are soft, about 10 minutes on medium flame.
6. Lower the heat and add the marinara. Add some water if you feel that the sauce is too thick. 
7. Cook this for another 10 minutes on low heat. 
8. I added fettucine to this mixture and garnished it with cheese and oregano. If you want to cut down the fat from cheese, simply add milk and you would still get the thicker consistency. 
9. Serve with toasted bread and olive oil and lemon dip. Oh, don't forget the wine.