7 oz / 200 gr of short pasta or 6 oz / 160 gr long pasta like spaghetti, fettucine, etc.
14 oz / 400 gr mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic
½ teaspoon salt
½ teaspoon black pepper
parsley to serve
Parmesan cheese, optional
Instructions
Bring a large pot of salted water to a boil and add the pasta into the pot when you start cooking the mushrooms. Cook the pasta per packet instructions minus 1 min. Reserve 1 full mug of pasta cooking liquid, then drain the pasta.
In a large skillet melt the butter over medium heat. Add the mushrooms and cook until the water has evaporated and the mushrooms start to turn golden around the edges – about 5 min. Halfway through the cooking add salt, pepper and garlic and cook until the mushrooms and garlic turn golden – about 2 min.
Add the pasta and about ¾ cup of the reserved pasta water. Toss gently until the water reduces and thickens into a saucy glaze that coats the pasta (if the pasta dries out add more pasta water). Taste and add more water if needed.
Remove from the stove and serve immediately, garnished with the parsley and if desired with the parmesan cheese.
