20 Minutes 4 people
By Doreen Colondres
This recipe doesn't need much introduction, it is extremely easy and tasty. And if you are afraid of cooking or inviting mushrooms to your kitchen, read this article which tell you all about them. It is one of my favorite ingredients when in season.
If you want to get more creative, peeled, cut and boiled butternut squash (winter pumpkin) in chicken stock, then transfer to the blender with a pinch of salt and pepper and mix that "sauce" with the pasta and mushrooms before serving. You'll remember me for a lifetime. With pork, turkey or by itself is memorable!!!
What you need to have:
- 1 lb. spagetti or linguini pasta
- 24 oz. fresh mushrooms, sliced, you can combine two or more varieties
- 8 garlic cloves, finely sliced
- 1/2 cup of extra virgen olive oil
- 1/4 cup of white wine (the one you drink)
- 1/4 cup of parsley, chopped
- 1/2 tsp. red pepper flakes or black pepper to taste
- Salt to taste
- Parmesano Reggiano cheese to taste (optional)
What you need to do:
- 1. Bring a large pot of water to the boil over high heat and season with salt. Cook the pasta for one minute less than the package instructions recommend.
- 2. On a big sauté pan on medium - low temperature, add the oil, the garlic and cook gently for 5 minutes until the garlic softens.
- 3. Then increase the heat to high, add the mushrooms and sauté for 1-2 minutes. Add the wine, the parsley, salt, pepper, stir and sauté for 2 more minutes to reduce the wine.
- 4. Strain the pasta and transfer immediately to the pan with the mushrooms, toss it properly for 1 minute. Serve right away with a touch of cheese or more parsley on top.