Categories: pasta

Ingredients

• 1/2 lb. assorted cultivated mushrooms, or
• about 1 cup assorted dried wild mushrooms
• 3 oz. mafalda, pappardelle or medium shell
• pasta
• 2 Tbsp. butter or margarine
• 1 Tbsp. olive oil
• 1/4 tsp. cracked black pepper
• 1/8 tsp. salt
• 1 to 2 tsp. snipped fresh herbs, such as
• thyme, oregano, basil or rosemary
• (optional)

Directions

1. Clean fresh mushrooms, if using . If using dried mushrooms, place in a medium bowl and pour boiling water over to cover; let stand 30 minutes. Rinse and drain well; discard tough stems, if present.
2. Thinly slice mushrooms and set aside. (You should have about 3 cups if using fresh mushrooms, and about 1 1/2 cups if using dried.)
3. Prepare the mafalda, pappardelle, or shell pasta according to the package directions.
4. Meanwhile, in a large skillet heat butter or margarine and oil over medium heat. Cook mushrooms, pepper, and salt, uncovered, for 8 minutes or until tender, stirring occasionally. Remove form heat; stir in herbs, if desired.
5. let stand 3 minutes. Drain pasta; toss with mushroom mixture. Serve at once.

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