1. Melt 2 tbsp. butter in a large skillet with olive oil over medium heat. Add mushrooms and sauté for about 5-7 minutes until golden brown.

2. Season mushrooms with salt and pepper. Add your garlic, shallots,. Continue cooking for approximately 5 more minutes.

3. While the mushrooms cook, bring a large pot of heavily salted water to a boil and cook pasta al dente. Reserve about a cup of pasta water and set aside (always reserve more than recipe calls for)

4. Add remaining butter, pasta water, and freshly grated Parmigiano Reggiano. Stir vigorously to combine until you have created an emulsion. *Note – you could add some heavy cream in the previous step if you prefer*

5. Serve and garnish with additional Parmigiano Reggiano, parsley, and freshly cracked black pepper. Enjoy!

Here’s a video of how I put the Simple Mushroom Pasta together!