Sautéed Mushrooms with Garlic and Parsley: Pasta with Mushrooms

Preparation info

  • Makes

    2 or 3

    Servings
    • Difficulty

      Easy

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Ingredients

  • ½ pound fresh or dried fettuccine or linguine

    Method

    Cook ½ pound fresh or dried fettuccine or linguine until tender, reserving a little of the pasta cooking liquid. Meanwhile, when you sauté the mushrooms in the above recipe, add a few spoonfuls of dry red or white wine or chicken broth along with the parsley; let cook for a few moments. Drain the pasta, toss with the mushrooms in the skillet, and serve hot, sprinkled with freshly grated Parmesan cheese and a few grinds of black pepper.