Pasta with Sautéed Mushrooms
- 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
Adapted from jovinacooksitalian.com
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.