Pasta with Mushrooms, Parsley, and Garlic
1/4 cup butter
4 cloves garlic, finely minced
12 ounces fresh mushrooms (chanterelle or shiitake preferred)
5 whole green onions
8 ounces dried egg fettuccine, linguine, or other
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lemon cut into wedges
2 ounces Parmesan cheese
Place butter and garlic in a small bowl. Wash the mushrooms and then slice thinly. Cut the green onions on a sharp diagonal into 1 inch lengths and set aside with the mushrooms.
Set aside the pasta, parsley, salt, pepper, and the lemon cut into wedges. Grate the cheese. Place a 12 or 14 inch saut pan over medium heat. When hot, add the butter and garlic. When the garlic against to sizzle, add the mushrooms and onions. Reduce the heat to low. Every 2 to 3 minutes, stir and capsize mushroom slices until they shrink drastically in size, about 15 to 20 minutes.
When the mushrooms are nearly cooked, bring 4 quarts of water to a rapid boil. Lightly salt the water, and cook the pasta according to the instructions on the package. When the pasta is finished, reserve 1/2 cup of the water, then drain the pasta in a colander. Transfer the pasta to the saut pan. Sprinkle on the parsley, pepper, salt, and the 1/2 cup of pasta water. Stir and toss until evenly combined in well heated. Taste and adjust the seasonings, especially for salt and pepper. Transfer the pasta to a heated platter or for heated dinner plates. Sprinkle with cheese. Serve at once accompanied by lemon wedges.
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