Quick Mushroom & White Wine Pasta


Quickie meal Vicky and I made using shitake mushrooms (which give it a more Asian twist) we bought from the Milk Pail and ingredients from our pantry.
Olive oil
4 cloves of garlic, minced
5 medium sized mushrooms of your choice
Dry white wine (used a Sauvignon Blanc)
Angel Hair pasta
Salt and pepper to taste
Place a pot on the stove on medium heat and with water according to directions on the package. As it's working its way to boiling, heat about 1 tsp olive oil in a pan and then the garlic. When it softens a bit, add mushrooms. (Is the water boiling yet? Add the pasta and set the timer!)

Cook the mushrooms until softened, then push to the side of the pan. Add about 2 Tbsp of wine. Wait till it's heated then push back the garlic and mushrooms.

When pasta is ready, using a slotted spoon, spoon out the pasta into the pan and toss with more olive oil and salt and pepper to taste.

Serves 2

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