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Spaghetti with Portabellas and Keilbasa

1 (6-ounce) package sliced Portabella caps, cleaned
12 to 16 ounces spaghetti
1/4 cup olive or vegetable oil
1/2 small onion, diced
4 garlic cloves, finely minced
4 ounces keilbasa (Polish sausage), cut into matchstick pieces
3/4 cup heavy cream
Salt and freshly ground pepper to taste

1. Scrape the gills from the mushrooms slices and reserve. Cut each slice in half.
2. Cook spaghetti, according to package directions, al dente. Drain.
3. While the pasta is cooking, place the oil in a large skillet over medium heat. Add the onion and garlic, and saute for about 1 minute. Add the mushrooms and sausage and continue to saute stirring constantly. The mushrooms will begin release liquid. When the mushrooms are limp and the liquid has evaporated, about 6 minutes, add the cream. Reduce heat to low and simmer until the sauce begins to thicken.
4. Season with salt and pepper to taste and toss the sauce with the spaghetti. Sprinkle the reserved scraped gills over the spaghetti and serve immediately.

Serves 4.