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Pasta and Mushrooms

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Servings 6 people

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves chopped garlic
  • 2 teaspoons chopped fresh parsley
  • 1 tablespoon butter
  • 10 oz baby Portobello mushrooms
  • 4 oz shiitake mushrooms
  • 1/4 cup dry white wine
  • 2 tomatoes seeded & chopped
  • 1 pound penne pasta use any pasta you like
  • 1/4 cup reserved pasta cooking water if needed
  • salt & pepper
  • Parmesan cheese optional for topping

Instructions
 

  • Chop your tomatoes. Rinse & slice your mushrooms.
  • Heat olive oil, garlic and parsley in a large saute pan over medium heat for about a minute or two.
  • Add the tomatoes. Season them with some salt & pepper. This will help them release their juice.
  • Cook the tomatoes down until they release their liquid and cook down a little. This should take about 3-5 minutes. Get your pasta going, and cook according to package directions.
  • Add the sliced mushrooms, stir and season with salt & pepper. Cook the mushrooms about 5-7 minutes until they have cooked down and released their liquid.
  • Add the white wine. Let everything cook together for an additional 5 minutes. Check for seasoning.
  • Drain your pasta reserving about a 1/4 cup of cooking water. Add the pasta to the pan and mix with the mushrooms sauce. If the sauce is too dry, add a some of the starchy cooking water a little at a time until desired consistency. Add a tablespoon of butter at the end and give everything another quick mix. Check for seasoning
  • Top with some Parmesan cheese if desired. Serve!