Wasn’t from scratch pasta, so I’m not sure if the recipe is required, but I’ll share nonetheless (I didn’t read the recipe from anywhere, this was just a result of experimenting, so apologies if the structure of the recipe isn’t great):
You’ll want two pans and one pot. Start with the mushrooms, they take the longest.
**Ingredients:** Baby Bella mushrooms, cherry tomatoes, box of fettuccine, block of Parmesan cheese, olive oil, butter, salt, pepper, basil, and garlic (I often use garlic powder, but use fresh if you’d like).
**Mushrooms:** In a wide flat bottom pan, add olive oil over medium to medium high heat, enough olive oil to coal the base of the pan. Slice baby Bella mushrooms to desired thickness (always better to be thicker than you think you need). You’ll want enough enough to completely cover the base of the pan, with each slice laying fully flat to cook properly. When the pan is hot enough, add the mushrooms, making sure each slice lays flat. Onto the mushrooms, add salt, ground pepper, plenty of garlic powder, basil, and other seasonings to taste (I use an all purpose umami mushroom and onion seasoning). I’ve never timed it, but I leave it on long enough for the pan-side of the mushrooms to start to get darker and absorb the oil, then flip each slice to get the other side, seasoning that side as well. While these are cooking you’ll want to begin on the other steps. Once both sides are done, add in a few tablespoons of butter and stir it with the mushrooms so every mushroom is nicely coated. This is also for the pasta, so it’s good to have extra in the pan. If this finishes before the rest of the parts of the recipe, let it rest over low heat.
**Tomatoes:** Slice each cherry tomato in half, enough tomatoes to cover the pan (like the mushrooms). Salt and pepper the open faces. In a nonstick pan, add olive oil over medium high heat. Add the tomatoes to the pan, with the open face down. Cool until they begin to brown or you see the edges turning more peach colored. When finished, add everything from the pan (tomatoes and oil) to the pan with the finished mushrooms.
**Pasta:** Bring water to a boil in a pot large enough for fettuccine (although I use one small enough that I have to carefully bend the pasta to fit). When the water has reached a boil, add plenty of salt. When it’s at a roaring boil, add the pasta. I use about half a box, maybe 225g of dry fettuccine, but it’s hardly an exact number. Boil for about 5 minutes, then pull out a piece and bite it to make sure it’s not still hard in the center, or is to your liking. I like it al dente. Sometimes it takes a minute or two more to reach the ideal softness. Once complete, take out the pasta and add it to the pan with the mushrooms tomatoes oil and butter. Add some of the pasta water to the pan as well.
**Finishing up:** Turn the pan back to medium heat. Stir everything in the pan together, making sure to mix the mushrooms tomatoes and oil into the pasta. Add more butter as needed. Shred Parmesan cheese into the pasta and mix, repeat to your liking. Add further pepper, garlic, basil, or other seasoning to you liking. I continue stirring and mixing over medium heat until the pasta starts to get every so slightly brown. I’m not a chef, I don’t know if that’s the butter/oil browning or some kind of equivalent to stir fried noodles or something, but it’s where I’ve found it tastes best. When done, remove from pan and add to a bowl, add more Parmesan and eat!
Makes two reasonable sized portions, or one portion for someone who’s hungry.
**Bonus Garlic Bread:** Take a mini ciabatta roll, slice in half (like in my picture for this post). After the mushrooms are done, push them to one side of the pan. Place the bread face down in the pan in the open area, soaking up the mushroomy garlicy butter and oil. After properly coated on their open face, place face up in the toaster over. For crunchy, bake at 275° F until lightly browned on top. For softer, use the toast option. Makes an excellent pairing because it has a lot of the mushroom taste.
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Wasn’t from scratch pasta, so I’m not sure if the recipe is required, but I’ll share nonetheless (I didn’t read the recipe from anywhere, this was just a result of experimenting, so apologies if the structure of the recipe isn’t great):
You’ll want two pans and one pot. Start with the mushrooms, they take the longest.
**Ingredients:**
Baby Bella mushrooms, cherry tomatoes, box of fettuccine, block of Parmesan cheese, olive oil, butter, salt, pepper, basil, and garlic (I often use garlic powder, but use fresh if you’d like).
**Mushrooms:**
In a wide flat bottom pan, add olive oil over medium to medium high heat, enough olive oil to coal the base of the pan. Slice baby Bella mushrooms to desired thickness (always better to be thicker than you think you need). You’ll want enough enough to completely cover the base of the pan, with each slice laying fully flat to cook properly. When the pan is hot enough, add the mushrooms, making sure each slice lays flat. Onto the mushrooms, add salt, ground pepper, plenty of garlic powder, basil, and other seasonings to taste (I use an all purpose umami mushroom and onion seasoning). I’ve never timed it, but I leave it on long enough for the pan-side of the mushrooms to start to get darker and absorb the oil, then flip each slice to get the other side, seasoning that side as well. While these are cooking you’ll want to begin on the other steps. Once both sides are done, add in a few tablespoons of butter and stir it with the mushrooms so every mushroom is nicely coated. This is also for the pasta, so it’s good to have extra in the pan. If this finishes before the rest of the parts of the recipe, let it rest over low heat.
**Tomatoes:**
Slice each cherry tomato in half, enough tomatoes to cover the pan (like the mushrooms). Salt and pepper the open faces. In a nonstick pan, add olive oil over medium high heat. Add the tomatoes to the pan, with the open face down. Cool until they begin to brown or you see the edges turning more peach colored. When finished, add everything from the pan (tomatoes and oil) to the pan with the finished mushrooms.
**Pasta:**
Bring water to a boil in a pot large enough for fettuccine (although I use one small enough that I have to carefully bend the pasta to fit). When the water has reached a boil, add plenty of salt. When it’s at a roaring boil, add the pasta. I use about half a box, maybe 225g of dry fettuccine, but it’s hardly an exact number. Boil for about 5 minutes, then pull out a piece and bite it to make sure it’s not still hard in the center, or is to your liking. I like it al dente. Sometimes it takes a minute or two more to reach the ideal softness. Once complete, take out the pasta and add it to the pan with the mushrooms tomatoes oil and butter. Add some of the pasta water to the pan as well.
**Finishing up:**
Turn the pan back to medium heat. Stir everything in the pan together, making sure to mix the mushrooms tomatoes and oil into the pasta. Add more butter as needed. Shred Parmesan cheese into the pasta and mix, repeat to your liking. Add further pepper, garlic, basil, or other seasoning to you liking. I continue stirring and mixing over medium heat until the pasta starts to get every so slightly brown. I’m not a chef, I don’t know if that’s the butter/oil browning or some kind of equivalent to stir fried noodles or something, but it’s where I’ve found it tastes best. When done, remove from pan and add to a bowl, add more Parmesan and eat!
Makes two reasonable sized portions, or one portion for someone who’s hungry.
**Bonus Garlic Bread:**
Take a mini ciabatta roll, slice in half (like in my picture for this post). After the mushrooms are done, push them to one side of the pan. Place the bread face down in the pan in the open area, soaking up the mushroomy garlicy butter and oil. After properly coated on their open face, place face up in the toaster over. For crunchy, bake at 275° F until lightly browned on top. For softer, use the toast option. Makes an excellent pairing because it has a lot of the mushroom taste.