Mushroom Spaghetti

Cook pasta according to package directions. When it’s done, drain it and set it aside.

Meanwhile, heat olive oil and butter in a skillet over medium-high heat and throw in the mushrooms and the onion. Let the mushrooms brown for a while, stirring occasionally, then throw in the garlic. Stir and leave it alone for a minute.

Season with thyme and rosemary and salt and pepper to taste. Turn down the heat a little, then add the vegetable stock and let it reduce a little.

Add the cream (a splash of white wine might be nice here, too) and let simmer until sauce has reached the consistency you desire.

Put pasta on a plate and top with the parmesan. Pour sauce over the top.

Dig in!