Pasta with Mushrooms in a Cream Sauce

Clean and slice mushrooms. Place in a bowl. Squeeze the lemon juice over the mushrooms and toss.

Add minced garlic along with olive oil to a large skillet. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 5–6 minutes. You want to extract all the water and moisture from the mushrooms.

Meanwhile, bring salted water to a boil in a large pot and cook the fettuccine. Cook about 1 minute less than recommended as the pasta will cook more when added to the mushrooms and sauce.

Remove the lid from the mushrooms, add the salt and pepper. Cook uncovered about 5–7 minutes more, stirring until they are nicely browned and all the moisture has evaporated. Stir in the parsley.

Add white wine to deglaze. Add cream to create a sauce and let simmer. Add grated Parmesan to the sauce and stir.

Add cooked pasta, straight from the pot to the mushrooms and sauce in the pan. No need to drain the pasta, a little water will help loosen the sauce. Add enough pasta, so there is a good sauce-to-noodle ratio.