Mushroom Pasta Recipe

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2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound mixed mushrooms, torn or sliced ¾ teaspoon sea salt, plus more to taste Freshly ground black pepper 8 ounces pappardelle pasta 2 tablespoons unsalted butter 2 shallots, chopped (⅔ cup)

Ingredients

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2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound mixed mushrooms, torn or sliced ¾ teaspoon sea salt, plus more to taste Freshly ground black pepper 8 ounces pappardelle pasta 2 tablespoons unsalted butter 2 shallots, chopped (⅔ cup)

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Heat 1 tablespoon of olive oil in a big skillet on medium-high heat.

1

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Put in half of the mushrooms, ¼ teaspoon of salt, and some pepper. Cook them for 5 to 8 minutes until they're soft and browned, stirring occasionally.

2

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Then, take them out and set aside. Add the other tablespoon of olive oil to the skillet and cook the rest of the mushrooms the same way.

3

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While that's cooking, boil a lot of salted water in a big pot. Cook the pasta like it says on the package until it's just right.

4

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Before draining, save a cup of the pasta water. Drain the pasta and mix in a bit of olive oil to stop it from sticking.

5

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Let the pot cool a bit, then put it back on the stove. Add the butter and melt it over medium heat.

6

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Put in the shallots and the rest of the salt, cook them for 3 to 5 minutes until they're see-through. Add the rosemary and garlic.

7

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Pour in the wine and Dijon mustard and let it cook for 30 seconds.

8

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