1lbbutton mushroomsalso called champignon or crimini; cleaned
3 ½tbspbutter
10tbspolive oil
1handfulflatleaf parsleyminced
1clovegarlic
½tspsaltor to taste
½tspblack pepper
14ozpastatagliatelle (or fettucine or pappardelle)
4tbspParmigiano Reggianofinely grated, for topping
Instructions
Prepare the Mushrooms
Remove any dirt from the mushrooms. Use a clean brush to brush off any loose dirt. Then wipe the mushrooms with a damp paper towel to clean any remaining dirt.Or, peel a thin layer of skin off the outside of all the mushrooms with a paring knife.
Dice ⅓ of the mushrooms. Mince or mash or the rest of the mushrooms using a blender or a garlic press.
Sauté the Mushrooms
In a medium pot, combine: the mushrooms, butter, olive oil, minced parsley and one clove of fresh garlic. Stir and let the mushrooms rest with no heat for 5 minutes.
Then, cook covered for 5 minutes on medium heat. After the 5 minutes, add ½ tsp of fine salt and ½ tsp of black pepper. Stir.
When the mushrooms start to release water, remove the lid. Raise the temperature to reduce the liquid. See butter/oil sitting on the top? Continue to reduce, cooking for 5 more minutes.
Turn off the heat and remove the clove of garlic. Cover and set aside.
Finish with Pasta
Bring water to boil. Cook the tagliatelle or pasta of your choice according to package instructions. Salt the water halfway through the cook time.
Toss the drained pasta with the mushroom sauce and grated Parmigiano Reggiano. Drizzle on extra virgin olive oil. Serve!
Notes
Tips for Cleaning MushroomsThe rule of thumb for cleaning mushrooms is this: a quick rinse is ok, soaking is not. Too much water can change the taste and texture of a mushroom. Instead, clean by using a clean brush (even a toothbrush) to brush off the loose dirt. Then, give the mushroom a quick rinse and wipe dry immediately with a paper towel. Or, use a damp paper towel to wipe the mushrooms clean. Want really clean mushrooms?Champignon (button, crimini) mushrooms are unique. Healthy mushrooms will have a thin membrane covering the gills, protecting them from the elements.Remove the cap from the stem. Then using a small pairing knife to peel away the outer membrane from the mushroom cap and its gills. Do the same for the stem. With this method, you'll remove a thin layer from the outside of the entire mushroom, resulting in the cleanest mushroom possible.