1. ​​Heat the olive oil in a large frying pan on high heat.
2. Add the mushrooms into the pan, making sure they are not overcrowding. Leave them untouched in the pan as is while you cook the spaghetti.
3. Meanwhile, cook the spaghetti according to the package instructions. Reserve ½ a cup of the cooking water.
4. Stir the mushrooms in the pan. You’ll see them start to release their liquids.
5. Once the liquid has started to evaporate and the mushrooms are starting to crisp, reduce the heat to medium.
6. Add the minced garlic to the pan and stir to make sure it doesn’t burn.
7. Once the garlic looks slightly golden and all the water from the mushrooms have evaporated, turn the heat off. 
8. Add the butter, parmesan and lemon juice and stir to incorporate. The sauce should have a creamy consistency.
9. Transfer the cooked spaghetti into the pan with the mushrooms and stir to incorporate evenly.
10. If the spaghetti looks a bit dry, add a bit of the cooking water a little at a time until you are happy with the consistency.
11. Sprinkle the chopped parsley, parmesan cheese and/or chili flakes to serve, if using. 

Note
It’s important that the pan is very hot before you add the mushrooms, so that they fry and don’t steam.

Recipe and Photo Credit- Alexis Ko  Instagram- @casadeolaf Website- www.alexisko.com

Three Mushroom Tagliatelle with Garlic Sauce

Spring is the season of asparagus, spinach, snap peas … and mushrooms. And what better way to serve mushrooms than smothered in a creamy, buttery garlic sauce and tossed with pasta? If you love mushrooms and are cooking for one, this recipe is for you. (Have a family? Never fear! The ingredients can easily be multiplied according to the number of servings you need.)


In addition to delicious flavor, this savory pasta dish also packs in some important nutrients. The humble mushroom is a good source of antioxidants, fiber, protein, zinc, and copper. Mushrooms also contain a range of B vitamins: B1 supports your nerves and heart, B6 boosts your immune system and helps regulate blood sugar, B9 is important for liver function, and B12 plays a role in multiple areas from nerve function to DNA synthesis. Who knew these little fungi could be so tasty and healthy?


To clean your mushrooms, wipe them off with a damp tea towel or paper towel. Don’t soak them, as they will absorb the water like a sponge and fail to brown when cooked. Make sure to use a large enough pan when cooking to spread the mushrooms in a single layer. Contact with the hot pan will let any moisture evaporate quickly and brown the mushrooms nicely. If you can’t find one or two of the mushroom varieties listed here, feel free to experiment with other types. Similarly, fettuccini or another long, flat pasta can be substituted for the tagliatelle.


Three Mushroom Tagliatelle with Garlic Sauce
Serves: 1–2


Ingredients
PASTA AND MUSHROOMS

• 2–3 oz tagliatelle (dry)
• 1/3 cup shiitake mushrooms
• 1/3 cup baby button mushrooms
• 1/3 cup chestnut mushrooms
• 1 tsp. butter

SAUCE

• 1 tbsp. flour
• 1 tbsp. butter
• 1 cup milk
• 1 large clove garlic, crushed
• Salt and pepper, to taste

Directions
PASTA AND MUSHROOMS

1. Cook the tagliatelle according to package directions. Drain and reserve the cooking liquid.
2. While the pasta cooks, chop and slice the mushrooms.
3. Melt the butter in a skillet over medium heat. Add the mushrooms and cook until they are browned on all sides and slightly shrunken. Set aside.

SAUCE

1. Melt the butter in a small saucepan over medium heat. Add the flour and whisk together, then add the garlic.
2. Slowly pour in the milk while whisking vigorously. Continue to stir until the sauce comes to a boil, then lower the heat and stir until the sauce starts to thicken. Add a few tablespoons of the reserved pasta cooking liquid to obtain the desired consistency, if necessary. Take off the heat.
3. Toss the pasta, mushrooms, and sauce to combine. Serve immediately.

Author’s Bio: https://www.recipe-barn.com/
Recipe Contributed by: Melissa Gallo. A freelance writer and food blogger at recipe-barn.com

Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.

Method

1.Cook pasta as per instructions

2. Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash or brush off mushrooms, remove tough stalk
 
3.Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes.
4.De glaze the pan with 1/4 cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half.

5.Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in 1/4 cup of water and cook for another 4 minutes. Adding the thyme partway through.
6. Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese
7.Serve over cooked pasta

I settled on a Jamie Oliver recipe, for posh mushrooms on toast (Mushrooms sourdough bruschettas, to be exact). I used to have a thing about mushrooms on toast, since becoming addicted to them in a little cafe in Skipton, when we were allowed out of school to eat our lunch in sixth form. Back then they were cheap and creamy and from a tin and I do still often cook a version with creme fraiche and garlic, but this recipe calls for hollandaise and tarragon and it seemed worthy of my precious growing efforts.
All in all, it has been a lovely experience using these kits, super easy and with great results. Sorry any family reading that get these for gifts, but you’ll thank me in the long run. 
​