4 T olive oil
1lb mixed mushrooms (Oyster, Cremini & Shitake)
Salt & pepper
2 small shallots, finely chopped
1 clove garlic, finely chopped
1lb Tagliatelle (you can use whatever pasta you like)
1/2 cup heavy cream
1/3 cup chopped parsley
4 T grated parmesan
Add half the olive to a cast iron skillet, sauté shallots until transparent and then add garlic and saute for 1-2 mins. Add mushrooms and sauté for about 4-5 mins and lower heat until they start to soften. Set aside.
In a large pot, boil pasta water, add plenty of salt.Once boiling, add your pasta and stir to ensure it doesn't stick. Cook al-dente, reserve a cup of pasta water. Strain pasta into a colander.
Place mushroom mixture back on low heat, add cream and bring to a slow simmer, sauce will start to thicken in 2-3 minutes, season with salt and fresh pepper.
Add about a quarter cup of the pasta water to your skillet.Place pasta back into the skillet and stir to ensure it's equally coated. Add salt and pepper if desired - You can add a little more pasta water if needed for desired consistency.
Serve in shallow pasta bowls, top with fresh lemon zest, parsley and grated Parmesan. Enjoy with a glass of Sean Minor Chardonnay!