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This is a pasta for any night of the week - it's pleasant to make and requires few ingredients.
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Start the mushrooms when you start heating the water for the pasta.
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Bring a large pot of water to a boil for the pasta.
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Meanwhile, heat the oil and butter in a large skillet.
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Add in the mushrooms and saute/fry over high heat till browned around the edges, 4-5 min.
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Squeeze the lemon over them, season with salt, then lower the heat to medium and cook 5 min longer, stirring occasionally.
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When the pan becomes dry, add in the wine with the garlic and half the parsley.
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Season with salt and pepper and reduce the heat to low.
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Salt the pasta water, add in the pasta, and cook till al dente.
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Scoop it out and add in it to the mushrooms, allowing a little of the water to drip into the pan.
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Raise the heat and add in the rest of the parsley and a little additional butter to finish.
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Serve with or possibly without the cheese - it's good either way.
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NOTES : This is the recipe I started with yesterday.
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I used veggie broth for the oil and butter and even for the wine.
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I was trying out this recipe to see if I wanted to make it for company next week and they don't want alcohol in their food.
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This was very tasty with the changes, but would probably be even more flavorful with the white wine.
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kathleen
