Mushrooms soak up the flavor from the mushrooms and garlic they're sauteed in. They're mixed with the pasta and sauce to ...

In a large skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned in spots, about 5 minutes.

Ingredients ¼ cup extra-virgin olive oil, plus more for drizzling; 1½ pounds mixed fresh mushrooms (porcini, chanterelle, morel, shiitake), trimmed and sliced ...

Drain the pasta, add to the sauce, and mix well. Sprinkle with the Parmigiano and serve. Reprinted with permission from Whatever Happened to Sunday Dinner? by Lisa Caponigri, 2012.

250g mixed mushrooms. 25g Parmesan cheese. Two heaped tablespoons half-fat crème fraîche. ... Combine the drained pasta with the mushrooms, adding a splash of the reserved cooking water.

Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce. A ...

Drain the pasta and toss in a bowl with a little olive oil. Cover and reserve for later. 2. Make the sausage by placing its ingredients in a bowl and mix with your hands until its just mixed together.