4 Tbs butter
3 cloves garlic, minced
16oz sliced baby bella mushrooms
1/2 cup dry white wine
1/2 tsp salt
2 Tbs butter
1 clove garlic, minced
1/4 cup chopped fresh parsley
Pepper to taste
1) Cook pasta according to package directions. Drain. Keep warm.
2) Meanwhile, in a large skillet, saute 4 Tbs butter and 3 cloves garlic, until butter is melted. Add mushrooms and cook over medium-heat until mushrooms are browned, stirring occasionally.
3) Place pasta in serving bowl; top with mushrooms. Cover; keep warm.
4) To same skillet, add wine. Cook over medium-high heat, scraping skillet often, until mixture just comes to a boil. Add 2 Tbs butter, 1 clove garlic and salt. Continue cooking, stirring occasionally, until butter is melted.
5) Spoon butter mixture over mushrooms and pasta. Sprinkle with parsley and pepper.
Review: Normally I don't like cooking with white wine. I'd been using chardonnay and it made everything taste so sweet. I switched to sauvignon blanc and it's a much better fit. This sauce has a bit of a tang, which is just soooooo tasty. I really loved it. Besides, how can you go wrong with pasta, mushrooms, butter and garlic? mmmmmmm
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