Super Delicious, Super Simple Mushroom Pasta

The evenings when I can just sit back (= surf on the internet) and watch my boyfriend to cook dinner for us are luxury! The fact is that I do most of the cooking in our household, just because I like it more than he does and it doesn’t really bother me to take that responsibility. He’s, however, a very good cook and every time he steps into the kitchen, something great comes out of there.

Last night there was a slight setback, as he prepared a mushroom pasta that in the end was lacking slightly in flavor. We were thinking together what could have been done better - I mean this happens to us all sometimes, not just EVERYTHING you ever cooked becomes the best thing in the world. Actually this happens to me very often when I’m baking. That’s not my strongest field of expertise in kitchen, and I’m sadly many times disappointed in what I created.

Anyway, yesterday reminded me of another time when a mushroom pasta came out perfect. I found this recipe here, and only now when I read it through again noticed that it’s originally adapted from Jamie Oliver, the most sympathetic tv chef on the planet.

Spaghetti with Mushrooms

300g spaghetti

300g fresh mushrooms (I used white button as in the original recipe), cleaned and sliced

2 tablespoons good olive oil (in this dish it’s especially important that you use good one)

2 cloves garlic, finely chopped

1 teaspoon dried red chili flakes

juice of half lemon

50g parmesan cheese, grated

small bunch flat leaf parsley, chopped

1 tablespoon butter

salt & freshly ground black pepper to taste

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, garlic and chili flakes, and saute for about 5 minutes, until the mushrooms are softened and release some of their liquid. Squeeze in the lemon juice and add salt to taste.

Meanwhile, cook the pasta in boiling salted water until al dente. Drain and add to the mushrooms along with the Parmesan, parsley and butter. Toss gently and serve.