First Step- Make mushroom's delicious:
*Put a pat of butter in a pan and arrange mushrooms in a single layer. Let them sit there till they turn a golden brown, then flip. Once the other side is golden- add a dry white wine and let the mushrooms absorb the wine. Next, add chopped up garlic and a pinch of some herbs (basil and thyme what I used). Add a pinch or sea salt and some ground pepper. Then add some diced shallots. Let simmer and let the wine and butter turn into a nice sauce. Yum...
I typically add chopped tomatoes and cut up asparagus. But you can add artichoke hearts or just leave it as sauteed mushrooms. See, I told you it was versatile. Seriously, these mushrooms taste so good though. Wine, butter, garlic, shallots- um...hello?! How could it not taste good? And the mushrooms just soak up all the flavor - yum.
Last step -- boil pasta:
Add to boiling water, remove when done :) I like fettuccine personally for this dish.
To serve - place pasta on plate and then ladle your mushroom/vegie concoction on top. This is one of my hubby's new favorite dinners.
Side note: This meal would go well with a breaded chicken breast too. Just because I'm a veg-head doesn't mean I don't cook meat. I've only recently (a little over a month) gone back to eating vegetarian and my hubby is full carnivore :) Plus, I'd never deprive children of my home made 4th of July fried chicken. Enjoy!