Creamy Mushroom Pasta

This creamy mushroom pasta dish is so simple yet satisfying, you'll be tempted to make it night after night. Here's what you'll need to make it:

Olive oil

Butter

Salt & Pepper

Parsley

Heavy cream

Parmesan cheese

Lemon

Shallots

Assorted mushrooms (cremini, oyster, shitake, etc) 

Pasta (angel hair, spaghetti, or bucatini)

While your pasta of choice is boiling away, heat a few tablespoons of olive oil in a pan over medium-high heat. Rip 8 ounces of mushrooms into pieces and cook about half of them in a single layer, flipping occasionally, until mushrooms are golden brown. Be sure to salt the mushrooms and follow Julia Child's advice and "don't crowd the mushrooms". 

One cooked, remove those mushrooms and set aside. Add a bit more oil to the pan and add the other half of the mushrooms. Once cooked, add the reserved mushrooms, and add a finely diced shallot. Cook until the shallots are translucent.

Drain your pasta, reserving 1/2 cup of pasta water. Add the pasta to the pot with the mushrooms and stir to coat. Add 1/4 cup of heavy cream and reserved pasta water. Stir well.

To the pot, add 1 ounce of grated parmesan, 1/3 cup finely chopped parsley, 2 tablespoons butter, juice of one lemon, and zest of half of the lemon. Stir to combine and season with freshly cracked black pepper.

Enjoy!