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Magic Mushroom Pasta

February 6, 2018

 

 

 

Life is busy, which is why I love simple recipes. Don't get me wrong, I can get down with an 8-hour Sunday gravy (or sauce if that is your word of choice, I'm not stirring that pot).  But it's not everyday that I have the time to do it. I take great pleasure in meals that are fast, easy to prep and clean, but don't skimp on taste.  Today that is just what I am going to serve up to you.  It's a simple pasta dish with minimal ingredients but maximum taste.  It's Magic Mushroom pasta, but don't worry, it's perfectly legal and won't cause hallucinations. 

 

I first made this a few years ago for my mushroom loving baby girl and it was an instant hit with my entire family, even my mushroom hating husband.   Aside from it's simplicity, the other thing I love about this pasta is, while it is still hearty, it feels light. 

 

 

 

WHAT DO I NEED?

1 lb Baby Bella Mushrooms Sliced thin (feel free to experiment with other mushrooms, i just love the flavor of the baby portobello)

1 lb spaghetti (don't use angel hair)

2 T chopped fresh parsley (you can use dry if you must, but then just use 1 T)

2 T fresh lemon juice  ( I add an extra tablespoon because I LOVE LEMONS)

Olive Oil

S&P

 

 

NOW WHAT?

Get your salted water on the stove in preparation for your pasta, while that is heating, start your mushrooms! Begin by heating a healthy dash of olive oil in a large saute pan, add your sliced mushrooms, parsley, salt and pepper. Stir and cook over a medium flame for 7 - 10 minutes.  You want your mushrooms browned and softened.  Once they are, remove the pan from the heat and slowly mix in your lemon juice, stirring to distribute it amongst the mushrooms.  Set aside. 

 

Once your water is boiling, add your spaghetti and cook following the packaging instructions. With a nice spaghetti, I find 9 minutes is good. Overcooking your pasta is a serious offense and can really ruin everything, so watch that clock.  If it's not al dente, it's al don't! 

 

When your pasta is done, drain and return to the pan, add about a 1/2 C of olive oil. salt and pepper and mix well.  Now add your glorious mushroom and lemon "sauce" and mix again. If I'm entertaining and want to make a nice presentation,  like to hold a bit of the mushrooms and place them in the center of the pasta because it just looks so pretty!

 

If you've got extra FRESH parsley on hand, feel free to give little dusting right before you serve up this fabulous dish!

  

 

TAKE NOTE: Put the cheese down, let the mushrooms, lemon and parsley speak for themselves with this dish. 

 

 

 

 

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