Instructions: Serves 4 to 6

This is a pasta for any night of the week - its pleasant to make and requires few ingredients. Start the mushrooms when you start heating the water for the pasta.

Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and saute over high heat until browned around the edges, 4-5 minutes. Squeeze the lemon over them, season with salt, then lower the heat to medium and cook 5 minutes longer, stirring occasionally. When the pan becomes dry, add the wine with the garlic and half the parsley. Season with salt and pepper and reduce the heat to low.

Salt the pasta water, add the pasta, and cook until al dente. Scoop it out and add it to the mushrooms, allowing a little of the water to drip into the pan. Raise the heat and add the rest of the parsley and a little additional butter to finish. Serve with or without the cheese - its good either way.

NOTES : This is the recipe I started with yesterday. I used veggie broth for the oil and butter and even for the wine. I was trying out this recipe to see if I wanted to make it for company next week and they do not want alcohol in their food. This was very tasty with the changes, but would probably be even more flavorful with the white wine. kathleen

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