- 8 oz pasta
- 1 T butter
- 1/2 T olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/3 c dry white wine
- 2 dashes Italian seasoning
- 1 t lemon juice
- 1 t flour
- 1/2 t mustard
- 1 c heavy whipping cream
- salt & pepper to taste
- fresh parsley, chopped to taste
- freshly grated Parmesan cheese to taste
- Cook pasta.
- In a large skillet, saute butter, oil, mushrooms, and garlic over medium-high heat around 5 minutes until mushrooms release most of their water.
- Remove and set aside mushrooms.
- Add wine, Italian seasoning, lemon juice, flour, and mustard to the skillet. Stir until it becomes thicker.
- Stir in cream and let simmer for a couple minutes.
- Add mushrooms back to skillet.
- Reduce heat and cook a few more minutes until sauce thickens up a bit.
- Season with salt and pepper as desired.
- Add sauce to drained pasta.
- Serve with parsley and Parmesan.
Notes:
- Made on 2023-08-30 with angel hair pasta. It tasted good but didn’t seem like it had a ton of flavor. I probably could have doubled all sauce and mushroom ingredients for the same number of noodles. 2 of us finished most of it off. Maybe there is a way to add more spice/flavor next time.