Mushroom Pasta

 

Mushroom Pasta

(2-3 servings)

 

Ingredients:

6 oz. Spaghetti

14 oz. Mushroom, sliced

3 tbsp. Unsalted Butter

1 tbsp. Olive Oil

2 cloves Fresh Garlic, minced

½ tsp. Salt and Black Pepper, each

½ cup Freshly Grated Parmesan Cheese

garnish Parsley, chopped

extra Parmesan Cheese for serving

Directions:

Cook pasta according to directions but by one minute less.  Reserve a cup of pasta water.  Drain when done cooking.  When you start cooking pasta, start cooking mushrooms.  In a large skillet over medium-high heat, melt half the butter and add the oil.  Now add mushrooms and cook until edges are turning golden brown (5-6 minutes).  Add the salt and pepper about halfway through mushroom cooking.  Then add garlic and remaining butter cooking for an additional 2 minutes.  Then add cooked pasta, ¾ cup of pasta water and Parmesan cheese.  Toss gently as water reduces and thickens into a saucy glaze that coats the pasta.  If needed, add a little more water if starts to dry out.  Taste and adjust seasoning with salt and pepper if needed.  Serve immediately and garnish with parsley and Parmesan cheese.

Notes:              If you use short pasta of any kind, add one ounce to the total called for with spaghetti.

Notes:              White button mushrooms, Cremini or baby bellas work best.

Notes:              When reheating pasta, use a couple of tbsp. of pasta water.  So always save extra pasta water for later uses when cooking pasta.

Ideas for Future Efforts

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