White Mushroom Pasta:
12 oz. of White Mushrooms, about (or more if you like)
5 cloves of garlic, minced
Quarter of a small-medium onion, diced
1 tsp dried oregano
2 tbsp of Olive Oil (or any other kind you have)
4 tbsp of butter
1 tsp, or more, of salt (to taste)
1/2 pack of regular length spaghetti, roughly
Black pepper (optional/to taste)
Basil, roughly chopped (optional)
Rinse and wash the mushrooms under cold running water. And set aside to dry, or you can pat dry. Then slice them into thin, approx. 2-3mm, even slices. Set aside. (The slicing can all be done while you wait for the water to boil)
Bring a large, covered, pot of water to boil. Once boiling, uncover and throw in the dried spaghetti. Stir in and let cook as package directs. Stir occasionally.
While the pasta is cooking, heat oil in a large, raised sides, pan. When heated, cook garlic for about 30 secs or until fragrant on medium-high heat, then throw in the onions and oregano and cook until browned and softened slightly, maybe about 3 minutes on medium-high heat.
Once onions are browned and softened, throw in the sliced mushrooms. Saute for a a minute or two and then cover, turn heat to medium, and let the mushrooms release their moisture. After about 5-7 minutes, check and stir. They should have lost a lot of their opaqueness. Now uncover, turn heat back to medium-high, add salt, and saute untill some moisture has evaporated, but not completely. Add the butter and stir in until all melted. Lower heat to medium-low.
At this point the pasta should be done. Drain and add pasta to the sauce. Mix well until the pasta is well coated. Add basil, and pepper (if using). Serve immediately.
Serves ~4
Enjoy!
