Servings: 2
- Large skillet
- Medium size pot
INGREDIENTS
- 1 pound/454 grams orecchiette
- 4 tablespoons olive oil
- 1 flat teaspoon coarse salt
- ½ teaspoon ground black pepper
- 4 garlic cloves, sliced
- 8 Portobello mushrooms, quartered
- 5.3 ounces/150 grams brown beech (shimeji) mushrooms, bottom removed
- 3½ tablespoons/50 grams butter
- 4 tablespoons parmesan, grated
- 1 thyme stalk
- 2 tablespoons parsley, chopped
- ½ cup dry white wine
INSTRUCTIONS
- Cook the pasta according to the instructions on the package.
- In a flat pot, heat olive oil over medium heat and add salt, black pepper, and sliced garlic. Sauté for about two minutes. Add the Portobello mushrooms and shimeji mushrooms to the pot, and mix well. Cook for 3 minutes, allowing the mushrooms to become tender. Add butter and grated parmesan to the pot, stirring until the butter melts and the cheese blends into a creamy sauce.
- Incorporate thyme, parsley, and white wine into the mixture, ensuring they are well combined. Add ½ cup of the pasta cooking water for additional flavor. Drain the cooked pasta and add it to the pot. Mix everything together for another 3 minutes, allowing the pasta to absorb the flavors.