Mushroom Pasta

By classycook

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
• Splash of White Wine
• 1/4 . c. heavy cream or half and half
• 3-4 T. grated parmesan cheese
• 1 bag En Papillote Noodles

Details

Servings 4

Preparation

Step 1

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 the lemon half over the mushrooms and toss.

Put the garlic in a large pan and pour in the olive oil. 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.

In the meantime cook pasta.

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. Add a splash or so of white wine or broth, let simmer a minute or 2. Add 1/4 cup cream and 3 T. parmesan cheese. Turn off heat. Stir in noodles and serve.