Mince the onions, cut the shimeji mushrooms into 1 cm pieces, and grate the garlic. Boil the pasta with salt (not listed).
Add olive oil and garlic to a pan, and saute over low heat until aromatic.
Add the onions and shimeji mushrooms, and cook until wilted.
Add the flour, and thoroughly mix until the flouriness disappears and it all blends together. Add the basil pesto and blend the flavors together.
Add the milk a bit at a time while mixing, and simmer over medium heat while stirring to thicken. Add white wine, and turn it down to low heat.
Finally, season with salt and pepper to taste.
Toss with the pasta, and it's done.
Story Behind this Recipe
I love Genovese sauce, and when I turned the genova sauce that I always stock in my fridge into a cream sauce, it became a sauce perfect for pasta and fish.
Adding the garlic and oil to the pan before turning on the heat in step 2 will help prevent the garlic from burning. Constantly stir when adding and simmering the milk in step 5 to keep it from sticking to the pan.
When bubbles start forming around the edges after 10 minutes, it is done.