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Pasta with mushroom sauce usually means cream. That's pretty rich and kinda boring, so I decided I would try to make something that was more like the Italian version.
2 tablespoons of porcini mushroom olive oil
3 or 4 leaves of fresh basil, or 2 pinches of dried
1 clove of garlic, minced
About a quarter of a white or yellow onion, minced
5 or six crimini mushroom caps, finely chopped
1 cup of white wine
salt to taste
Put the oil, most of the basil and the onion and garlic in a small saucepan and saute for a couple of minutes. Then add the mushrooms, and cook until they've started to shrink. Add the wine and the rest of the basil. Turn the heat down and let it simmer while you heat the water and then cook the pasta. When the pasta's done, the sauce will be done. I like to put some Parmesan cheese on to finish it.
Serves 2
Photo by Jacy/LAist