Mushroom Garlic Pasta

Mushroom Garlic Pasta
by: Kay Hodges

1 cup butter
8 cloves garlic – chopped
3 lbs button mushrooms – sliced
6 TBSP Heavy Cream
6 TBSP Fresh Parsley – chopped
Salt and Fresh Ground Pepper (to taste)
Grated Parmesan Cheese
Pasta

Directions: In a large pot, melt butter. Add the garlic and sauté 1 minute.
Add the mushrooms and stir well to coat them with the hot butter.
As the mushrooms begin to exude liquid, raise heat slightly.
Sauté, stirring frequently, until only a few tablespoons of liquid remains, 20-25 minutes. Stir in the cream and parsley; simmer until the liquid has reduced to a thick coating consistency, 3-5 minutes.

**Season to taste with salt and pepper; pour over cooked pasta. Add parmesan cheese to taste. Serves 4-6
**Serve over medium stands of pasta such as spaghetti or linguini, or a shell pasta. We like linguini. We let each individual add their own parmesan cheese.