I could eat mushrooms with just about every meal, but my wife doesn’t like them as much as I do. Since I was kicked out of the kitchen today because my wife made cinnamon buns, which are great, it was spaghetti for supper. Mushrooms I had in the fridge became part of my supper. My wife didn’t want them in the meat sauce so I cooked them separately and had them on top of my spaghetti. As it turned out I actually liked it better than having them in the sauce, they retained more of the mushrooms taste. I always sprinkle my spaghetti with olive oil so it seemed like a good idea to use a fair bit of olive oil to cook the mushrooms. Garlic is a big part of how I cook and it goes well with mushrooms and I used lots. Sometimes just trying something because you have it works out very well. The mushrooms needed to be used before they went bad, so it was find a use. Glad I used them and now have a new thing to have with spaghetti.
4 large mushrooms thinly sliced
2 green onions chopped on the diagonal
2 cloves garlic minced
1 tablespoon olive oil
Salt and pepper to taste
When you add the spaghetti to the pot preheat a frying pan on medium high heat with the olive oil. Add the mushrooms, salt and pepper, when the mushrooms start to brown reduce heat to medium low and add green onions and garlic. Mix and cook until spaghetti is ready stirring occasionally. Top the spaghetti with mushrooms mixture and then add the sauce.