My husband does not like mushrooms. This is a problem, because I adore them. I love their meaty texture, and ability to absorb whatever flavors you cook them with. Mushroom risotto is one of my favorite comfort foods. Grilled portobellos with garlic and balsamic – heaven. Mushrooms sauteed with garlic and thyme, served with brown rice – a fine meal for any night. I love fungi.
When Mark is working late or goes to Michigan to hang with his best friend, I often find myself cooking with mushrooms. Last Friday was just such a night, as Mark was out shopping for a new bike with our friend Greg who is our go-to source for all bike related info. I didn’t want to take the time for cooking risotto, didn’t have enough eggs for an omelet, and was too hungry to wait for brown rice to cook, and the idea of a creamy, mushroom pasta popped into my head. For a quickly improvised dish, this was a delicious, comforting meal. The combination of mushrooms, rosemary, and a splash of cream and white wine really hit the spot.
Mushroom Pasta for One
1 T butter
1 1/2 cups sliced raw mushrooms
2 cloves garlic, minced
1 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1/4 cup white wine
1/4 cup half & half
1/4 cup grated parmesan cheese
salt & pepper to taste
3oz dried pasta
- Bring a pot of salted water to boil for pasta.
- Heat a 10″ skillet over medium heat and add butter and mushrooms. Saute until mushrooms are tender, about 3-4 minutes.
- Drop the pasta in the hot water and cook to al dente while you finish the sauce.
- Add garlic, rosemary and thyme and stir until fragrant, about 1 minute. Add white wine, and cook for 1 minute. Add half & half and reduce for a couple of minutes, add salt, pepper and parmesan cheese to finish, and remove from heat.
- Drain the cooked pasta, and pour into your serving bowl. Pour the sauce over the pasta and enjoy!