Wild Mushroom & Garlic Butter Pasta

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mMMm

Wild black mushrooms are ridiculously delicious and good for you. My mom got a hold of a giant box of them for only $10. When I say giant box, I mean a box that fills up one whole shelf of the fridge. Yeah, that many mushrooms.

So I’ve been eating mushrooms like crazy and throwing them into every other meal. Usually, I’ll add other vegetables, but yesterday afternoon, I got lazy. I took some leftover already cooked plain spaghetti and went with it.

I usually never use butter when cooking, but I thought what the heck. Instead of using oil, I cooked the mushrooms in the butter and let it sear until the mushrooms were slightly charred. I added a bit of cream to the pasta to give it that creamy taste. Then, I tossed the mushrooms into the pasta and VIOLA!

Just a note- this recipe really isn’t meant for measurements. It’s just a simple pasta that doesn’t require much thinking. Just go with your gut and add however much you want of the main ingredients. I like to lots and mushrooms and garlic. I guess freshly grated Parmesan would go great on top, but… I’m cutting back.

Wild Mushroom & Garlic Butter Pasta

Ingredients

• A portion of spaghetti
• Wild Back Mushrooms (I used 6 giant ones)
• 2 tbps butter
• 2 cloves of garlic
• 1 tbsp cream
• 2 tbsp olive oil (I hate overly oily pasta, but add more if this is too dry for you. It also depends on how much pasta you use)
• Handful of salt

Recipe:

1. Generously salt a pot of boiling water and add the spaghetti. Cook until al dente.
2. While the pasta is cooking, prepare your mushrooms and garlic by slicing them thinly. You can mince your garlic, but I like my garlic in thin pieces.
3. In a sautee pan, heat the butter on low heat and toss in the garlic and mushrooms. The key here is low heat. You don’t want your butter to burn and you want the mushrooms to cook slowly to soak up all that buttery-ness. Put a lid on and leave it for about 3 minutes. Make sure it doesn’t burn.
4. When the mushrooms are really tender, up the heat to medium and sear the mushrooms until they are lightly charred. Plate the mushrooms.
5. By this time, the pasta should be ready. Strain the pasta and in the same sautee pan, add the pasta, olive oil and cream. Toss the pasta and then add the mushrooms.
6. Plate and eat!

You should also check out:

1. Pasta Carbonara
2. Chocolate Peanut Butter Ice Cream
3. The Perfect Fried Rice
4. Peanut Butter & Jelly Pancakes
5. Simple No Butter Apple Muffins