Lemon and Garlic Pasta with Mushrooms

Alright, this post is going to be pretty weak on the spectrum of food blog skill, I rushed through it just trying to get something ready to post on this thing. I know that if I didn’t act quickly this blog would find itself forgotten, and I really need a hobby – so hi.

This is actually a recipe for my favorite pasta dish, I make it at least once a week. It’s extremely easy, and has great flavor.

Start by putting water onto boil. Then chop up 5 cloves of garlic and one pound of mushrooms, you can slice the mushrooms if you prefer that aesthetic, but I like it a bit rustic.

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Sautee the garlic and mushrooms in a tablespoon of butter and a table spoon of olive oil over medium heat. The mushrooms will absorb this quickly, so do not hesitate it add more.. and then a bit more butter just for the hell of it. These will need to cook for about ten minutes, then cut a lemon into quarters and squeeze the juice over the pan (watch for seeds).  Cook for five minutes and then add 1 cup of chicken broth and turn the heat to high. (You can also do with with pasta water and a bouillon cube) Let the sauce reduce for ten minutes.

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Drain the pasta, reserving a quarter cup of the pasta water and add it to the sauce.

Add one tablespoon of butter to the sauce and let it all cook over medium heat for five minutes.

Toss the drained pasta with a tablespoon of olive oil, salt, and pepper. To add some color give a rough chop to some parsley.

Put the sauce over the pasta and serve it with freshly grated/shredded parmesan cheese.

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Now I have to get back to pouring over my Aunt’s collection of cookbooks for more inspiration.

I never had high hopes for an exciting social life.

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