This is great as a side dish, but you can easily add some chicken to make it a meal. Serves 2
Ingredients:
- 1/2 Pound dry pasta or a 9 ounce bag of fresh fettuccini
- 1/4 Cup butter
- 1/2 Pound (more or less) sliced mushrooms. White button are fine, but a mix would be better
- 1 Clove garlic, mashed or minced
- 1/4 to 1/2 Cup Half and Half
- 1/4 to 1/2 Cup beef or chicken stock
- 1 Teaspoon lemon juice
- 1/4 Cup Parmesan cheese, split in two
- 1 Teaspoon fresh thyme
- Salt and Pepper to taste
Directions:
Cook the pasta according to package instructions for al dente. Drain and reserve 1/2 cup of the pasta water. In a large non-stick skillet, melt the butter over low heat. Turn up the heat and add the mushrooms with a pinch of salt. Sauté 5 or 6 minutes until the mushrooms are browned. Add the garlic and cook for 1 minute. Don’t brown the garlic. Stir in the cooked pasta with 1/4 cup of both the stock and cream. Season with salt and pepper.
Mix in half the Parmesan. If it seems a little dry, add some more cream and stock. You want it to have a sauce consistency and not be too dry. You can also thin with a little of the reserved pasta water. Serve and top with the thyme leaves and another sprinkle of cheese.
