Adapted from Herbivoracious by Michael Natkin
Living in Seattle, we get some of the best and freshest wild mushrooms in the country at our markets. The bounty of morels, chanterelles, porcini, maitake, and dozens of other varieties is astonishing. Because of that, I sometimes forget how delicious cultivated button mushrooms can be, but this recipe puts them to great use.
This dish is super simple to make. The critical step is in the final minute of cooking. Be sure to add enough of the pasta cooking water to deglaze the pan and develop a bit of sauce. If you serve this dry (or