Spicy Italian Sausage and Feta Cream Sauce

1 lb spicy Italian sausage, casings removed

8 oz cremini mushrooms, sliced

2 shallots (or 1/4 onion), chopped

2 cloves of garlic, minced

1 cup low-sodium chicken broth

1/4 tsp Worcestershire sauce

4 oz feta cheese, crumbled

1/2 cup half-and-half

1/4 cup milk

2 Tbsp chopped fresh parsely

Salt and pepper, to taste

Place a large pan over medium-high heat. Add sausage to pan and cook, tearing sausages into smaller chunks with spatula(s). Remove from pan.

In remaining fat, and mushrooms and some salt. Cook until browned. Remove from pan.

Add shallot and garlic to pan and saute for about 30 seconds. Add broth and Worcestershire sauce to deglaze, scraping up any browned bits. Simmer until liquid has reduced to 1/2 cp, about 5 minutes.

Return the mushrooms and sausage to the pan. Add the cheese, half-and-half, and milk to the pan. Simmer and wait for the cheese to integrate (it doesn’t really melt, but try to get it as incorporated as you can). Add the parsely and salt and pepper to taste. Serve over pasta.