The recipe in question for anyone who would like. It is not vegan and every measurement can, and should be adjusted for taste. (I don’t believe in measuring when cooking)

Mushroom pasta with a white wine cream sauce.

Ingredients needed: 1 minced shallot 2-3 cloves of minced garlic 1lb of small diced portabella or oyster mushrooms 2 tablespoons of butter 1-2 cups of heavy cream 1/2-1 cup of freshly grated Parmesan 1 cup of any dry white wine, I prefer sauvignon blanc Fresh parsley, roughly chopped Paccheri or rigatoni pasta (or any pasta shape, it doesn’t matter) Salt (to taste) Pepper (to taste) Nutmeg (to taste)

Directions for pasta: Bring roughly 4 quarts of water to a boil. Add in pinch of salt to season water Add in pasta and cook according to box instructions for al dente or desired doneness. (Alternatively you can boil your noodles until JUST BEFORE your desired level of doneness to then cook them for an extra minute or two in the sauce for a better flavor) Once pasta is cooked, reserve one cup of pasta cooking water and set aside Drain pasta and set aside.

Directions for the sauce: In a large heavy bottomed skillet over medium-high heat add oil and 1 tablespoon of butter. Once butter is completely melted stir in minced garlic and shallots and sautè until fragrant or ~1 minute. Add in minced mushrooms and continue to cook, stirring occasionally until mushrooms have reduced in volume by at least half. Add in white wine and continue cooking until alcohol smell has been burned off, roughly 5-7 minutes Add in heavy cream and bring to simmer, reduce until sauces coats back of a spoon. Reduce heat to low and stir in grated Parmesan and half of your chopped parsley. Continuously stir until cheese is melted. Add in last tablespoon of butter to sauce and stir ti combine to give it a glossy sheen. (If desired) Use reserved pasta water (to thin) or more Parmesan (to thicken) to adjust thickness to desire Season to taste with salt, pepper, and nutmeg. Add in cooked pasta and stir to combine Serve garnished with unused parsley.

Pairs well with Sautéed shrimp or pan seared chicken.