How Mushroom Pasta RecipeTo Cook Bulgur Wheat

2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound mixed mushrooms, torn or sliced ¾ teaspoon sea salt, plus more to taste Freshly ground black pepper 8 ounces pappardelle pasta 2 tablespoons unsalted butter 2 shallots, chopped (⅔ cup) 2 teaspoons chopped fresh rosemary or fresh thyme leaves 2 garlic cloves, grated ⅓ cup dry white wine 1 teaspoon Dijon mustard

Ingredients

– ⅓ cup grated Parmesan or pecorino cheese, plus more for serving – 1 tablespoon fresh lemon juice – Chopped fresh parsley, for garnish

Ingredients

Set a big cast iron pan over medium-high heat and add 1 tablespoon of olive oil. Along with half of the mushrooms, add ¼ teaspoon of salt and a few grinds of pepper.

Toss the food together. For 5 to 8 minutes, or until soft and browned, cook without moving much.

Toss the food together. For 5 to 8 minutes, or until soft and browned, cook without moving much.

While that is going on, boil a big pot of salted water. Follow the advice on the package to cook the pasta until it is al dente.

Keep 1 cup of the pasta cooking water before you drain it. After draining the pasta, add a little olive oil and toss it around so it doesn't stick.

Let the pasta pot cool down a bit, then put it back on the stove. Melt the butter over medium-low heat.

Then add the shallots and the last ¼ teaspoon of salt. Stir the vegetables and cook for 3 to 5 minutes, or until they become clear.