I love mushrooms so much that I was once hospitalized for eating a poisonous mushroom. If you ever get a chance to gather mushrooms from the wild, be sure they are safe to eat. The one bad mushroom that got mixed with the button mushrooms I cooked and ate, made me feel there was another me inside of me, and that I was swimming inside the other me. The feeling was not nice, and neither was being hospitalized.
To be safe, it is best to get the commercially-grown varieties available in the market.
Three Mushrooms Pasta
Easy creamy pasta recipe that you can use with either fresh or canned button, shiitake, wood ear, or straw mushrooms.
- 1/4 cup butter
- 1 tablespoon cooking oil
- 1/4 cup minced onions or 1 tablespoon minced green onions (optional)
- 1/4 kilo fresh or 1 big can of button mushrooms, quartered
- 1/4 kilo fresh or 1 can straw mushrooms, quartered
- 100 grams fresh shiitake mushrooms or 6 pieces dried black mushrooms (soaked in hot water for 15 minutes), quartered
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon MSG (optional)
- 2 tablespoons fresh basil, chopped or 1 teaspoon Italian seasoning (optional)
- 1/4 cup white wine
- 250 grams spaghetti, macaroni, linguine or fettuccine
- 1 cup all-purpose cream or whipping cream at room temperature
- 1/4 cup Parmesan cheese, grated
In a heavy, medium saucepan over low fire, melt butter with oil.
Sauté onions until transparent, stirring frequently.
Add mushrooms and simmer, stirring frequently for 5 minutes. Do not overcook the mushrooms, they should be slightly crunchy.
Season with salt, pepper, MSG, basil, and wine, and simmer for 2 minutes. Adjust seasoning to taste.
Remove from fire and set aside.
Cook pasta according to package instructions and drain.
Mix with mushrooms. Stir in cream, sprinkle with cheese and serve immediately.
Heat any leftovers with a little fresh milk to prevent burning.
This recipe appears in my award-winning book, “The Secret Is in the Sauce” published in 1996.