Someone once told me an erotic story of a woman who saw a man she fancied at a art gallery exhibition of faerie/ woodland art. The woman, the story goes, ate nothing but mushrooms for a week, so that she would smell– and taste– of mushrooms, fashioned herself an enormous set of faerie wings, and snuck into the man’s bedroom as he slept, allowing him to think that the seduction that ensued was just a dream.
If I ate mushrooms for a week, I hope I’d be able to have them prepared this way:
Simple, fast, and oh so good.
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced parsley (fresh)
1.5 cups of sliced mushrooms
1 tbsp cream
1/2 teaspoon lemon juice
1.5 cups of pasta (cooked)
salt, pepper, parmesan (to taste)
Set up pasta water to boil. In a heavy saucepan, sautee garlic in olive oil until you can smell it (about 30 seconds on medium-high heat). Add parsley and mushrooms and sautee until tender. You can add a little pasta water, preferably after you put the pasta in and it releases some starch, as needed to prevent sticking and burning. When both pasta and mushroom mixture are ready, add 1/4 cup pasta water, lemon juice, cream, salt, and pepper to mushrooms, then toss in the pasta. Serve with parmesan (and, if you’re good, a salad.)
Y um! And the leftovers are fantastic.