It may surprise you that I grew up a fussy eater. I meant really fussy. Chicken tenders, French fries, rice, bread and butter…maybe some green beans (but only if my Gramma made them!), and that was about it. Slowly but surely, I began to venture out and by the age of 18 I started eating everything except sushi* and mayonnaise,** and that’s where I still am today.
Because I missed out 18 ENTIRE years with some things, I find myself trying to use a lot of the foods I never liked when I cook. For example, mushrooms. Mushrooms were always icky to me – and I’m not sure why. They smell great when being prepared and I found later in life that they taste just as great. I’ve cooked them a few times, but always from a recipe. Today I just had a craving and decided to improvise.
I decided to make pasta in a brown butter mushroom sauce. YUM! Here’s how I did it:
- 1 lb of pasta (I used farfalle)
- 6+/- tablespoons of butter
- 7 cloves of garlic, minced (buy a garlic mincer – it’s lifechanging!)
- 1 pack of cremini mushrooms, sliced
- teaspoon of dried basil
- Salt/pepper to taste
- 2 tablespoons of olive oil
- Parsley, fresh or dried
- Parmesean cheese, grated
So, super easy recipe:
- Mince the garlic
- Wash and slice the mushrooms
- Grate the cheese
- Cook the pasta (boil water and let it cook for 10-12 minutes) and set aside
- Melt 2 tablespoons of butter on medium low heat
- Add garlic and allow to brown, not burn (2-3 minutes)
- Add mushrooms, salt, pepper, and basil
- Stir and let mushrooms get just tender (3 minutes)
- Add the rest of the butter and olive oil
- Cook, while stirring, 2 minutes
- Remove from heat and add parsley and cooked pasta
- Add cheese to garnish
Let me tell you, I just had a big bowl of this for lunch and I am satisfied. Let me know if you try it, or if you have any suggestions for more dishes cooking with ‘shrooms.
*I know it’s great, I’ll try it one day!
**because mayonnaise is disgusting