Mushrooms

As the days grow colder and autumn’s touch lingers in the air, there’s something special about heading to the local market for a handful of fresh, hearty mushrooms.

Start by gently brushing off any lingering earth from the mushrooms, and remember, never soak them in water – that’s the secret to preserving their wonderful texture and flavor. Once you’ve chopped the mushrooms to match the size your pasta, it’s time to infuse them with deliciousness.

Heat up a good amount of butter and toss in the mushrooms. A bit of finely chopped garlic is a welcome addition, but we’ll leave the overpowering onions out of this cozy equation. When those mushroom edges turn tender and embrace the buttery goodness, add a splash of white wine and an equal measure of liquid cream. Give it a gentle stir, sprinkle in some chopped parsley, and let everything meld together over medium-low heat for about 5 minutes.

Meanwhile, cook your pasta to al dente perfection, then invite it to join the mushroom party. Stir it all together and let it simmer on low heat for about 2 minutes. Just before you serve, don’t forget to sprinkle some extra parsley on top