Shitake Mushroom and Spinach Pasta

This was a quick, throw together meal I made during this past week.

I bet this recipe would go well with any kind of mushroom, so don't worry if you can find shitake mushrooms (dehyrdated or otherwise).

Who else likes saying "shitake"!? Yes, I can have the maturity level of a 7 year old. Whatever.

Shitake Mushroom and Spinach Pasta

Serves 2-4

Ingredients

4 cups mushrooms (I had dehydrated shitakes. To rehydrate, soak in water for about 20-30 minutes, or until pliable and soft. I de-stemmed them before use.)

4 cloves garlic, minced

1 Tbs olive oil

1 pat butter

1/4 cup white wine

1 cup spinach

1/2 lb noodles, cooked and drained (I like using Mrs. Miller's noodles, but any traditional pasta or egg noodle will work)

Procedure:

1. Heat oil and butter in skillet on medium heat.

2. When butter is melted and beginning to sizzle, add the mushrooms and garlic.

3. Cook mushrooms for about 3-5 minutes, or until dark in color and tender.

4. Add the white wine and spinach. Cook for about 1-2 more minutes.

5. Finally, toss in the noodles and cook for another minute.

6. Serve topped with Parmesan cheese, or just by itself!