Mushroom Butterflies

1. 1

   Trim mushroom stems and wipe caps clean with a paper towel.

2. 2

   Slice lengthwise.

3. 3

   Toss mushrooms, shallots and garlic with oil in a large, heavy saucepan.

4. 4

   Cook over medium-high heat, stirring, for 10 minutes.

5. 5

   Season with pepper.

6. 6

   Toss in 13 cup parsley and lemon zest.

7. 7

   Cook 1 minute longer.

8. 8

   Reserve, covered, on the stove.

9. 9

   Shortly before serving, cook the pasta in boiling, salted water, 6 to 8 minutes.

10. 10

    Drain, reserving 2 tablespoons of the cooking liquid.

11. 11

    Toss pasta with mushrooms and reserved liquid; then toss with Parmesan and serve immediately, or serve the cheese alongside.

12. 12

    Garnish with remaining tablespoon of chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.