0 recipes from contoocook and beyond


l lb. linguine or other long pasta
salt pepper
2 tbsps. olive oil
2 lbs. assorted fresh mushrooms, cleaned and sliced l/2 inch thick
6 cloves garlic thinly sliced
l cup finely grated parmesan plus more for serving.
Cook poasta in large pot salted water until a l dente. reserve l cup cooking water; drain pasta and return to pot. Meanwhile heat oil in large skillet over med high heat. Add mushrooms and garlic; season with s&p.. Cover skillet (it will be full); cook tossing occasionally until mushrooms have softened and released their liquid, 7 to l0 mins. Uncover skililet and reduce heat to med.; cook tossing occasionally until shrooms are tender and browned, l0 to l2 mins. Add mushroom mixture and parmesan to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately toopped with more cheese. Serves 4
Martha Stewart Food Everyday magazine.

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