Ronnie's Notes
This recipe is perfect when you’re in a rush because all the ingredients cook so quickly. You can use common white mushrooms rather than wild mushrooms and for a more intense taste, when there’s more time, you can add 1/4 to 1/3 cup soaked and chopped dried mushrooms. If you include dried mushrooms soak them first in hot water for about 15–20 minutes to soften them.
Instructions
Cook the pasta in lightly salted water until it is al dente.
Drain, saving a small amount of the cooking water, and set aside.
While the pasta is cooking, heat the butter and 2 tablespoons olive oil in a large sauté pan over medium heat.
When the butter has melted and looks foamy, add the onion and cook for 2– or until slightly softened.
Add the mushrooms and cook for 3–.
Add the garlic and parsley and continue cooking for 2– or until most of the juices have evaporated and the mushrooms are golden brown.
Season to taste with salt, pepper, and cayenne.
Add the pasta to the mushroom mixture.
Pour in the remaining 2 tablespoons olive oil and sprinkle in the cheese.
Toss ingredients and add some of the pasta cooking water if necessary for a moister sauce.
Makes 4 servings.