linguine with mushrooms NYT
6 Tbsp extra-virgin olive oil
12 ounces fresh mushrooms, thinly sliced
2 cloves garlic, minced
1/3 cup finely chopped italian parsley
salt & freshly ground black pepper
1/2 pound linguine
freshly grated parmesan cheese
Boil 3 quarts of salted water over high heat in large covered pot
Heat olive oil in large skillet over high heat. Cook mushrooms, stirring, about 6 minutes, until they begin to brown. Stir in garlic and parsley. Remove from heat.
Cook linguine in boiling water, uncovered, about 7 minutes, until al dente. Drain thoroughly.
Place mushroom mixture over medium heat, add linguine, and toss. Serve with parmesan cheese on the side.