Mushroom Pasta

Mushroom Pasta - Vincenzo's Plate

5-6 TBSP Extra virgin olive oil
2-3 Garlic cloves, minced or pressed
16oz mushrooms of any type, sliced (White, or baby Bella) White Beech Mushrooms are an AMAZING addition
12oz dried long pasta (spaghetti, linguine, fettuccine, etc)
1 Cup white wine
1 Cup of milk
1/2 Cup chopped Fresh parsley
1/2 Cup freshly grated Parmesan cheese

Optional 2 links mild or spicy Italian sausage, removed from casing and broken up

1. Get water boiling in a large pot.
2. Warm olive oil in a separate pan on medium heat.
3. Add the garlic and let cook for 30 seconds to let the oil absorb the flavor.
4. Add the mushrooms, half of the parsley, and a couple dashes of salt. Cook for another 5-6 minutes, stirring often.
5. Add the white wine and let simmer to evaporate for at least another 4 minutes.
6. Add the milk, some more fresh parsley (reserve some for garnish), and a couple sprinkles of salt to the mushroom pasta. Mix well using a fork or tongs.
7. Turn the heat down to medium-low/low and let the mixture simmer while you cook your pasta. Stir occasionally.
8. By now, the water should be boiling in your large pot. Add the pasta and leave to cook according to the packet instructions.
9. Once cooked, add the pasta to the fry pan using tongs.
10. Add the freshly grated parmesan cheese on top, and mix and mix well for at least two minutes. Repeat if you love a little extra cheese!

Use an egg slicer to quickly slice all of the mushrooms.

1. Immediately! Top with a sprinkling of freshly chopped parsley. It really is best right off the stove!
2. Add more parmesan cheese if you like.

Add sausage to make a more robust meal. After the garlic has cooked in step 3:
1. Add 200g of sausage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.
2. Leave to simmer for around 10 minutes or until cooked through.
3. Continue to step 4 in the recipe.

Fry the mushrooms first but cook them long enough to release all the water and for that water to evaporate. Then add the garlic, parsley and salt while they fry to a deep rich brown. Continue with the rest of the recipe.

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