Pasta with Sautéed Mushrooms

By blum099

Ingredients

• 1 1/2 pounds fresh mushrooms
• 1/2 lemon
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 pound tagliatelle or fettuccine pasta
• Splash white wine
• 1/4 cup heavy cream
• 3 tablespoons Parmesan cheese

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Directions

Submerge the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of half a lemon over the mushrooms and mix.

Place the garlic and olive oil in a large skillet. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes.

Remove the lid, add the salt and pepper and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley.

While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.

While the pasta is cooking, add a splash of white wine to the mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from the heat.