I'm a big fan of mushrooms. I know they're a pretty polarizing fungi, but I'm totally on the "huge fan" side of things. I love them in pasta, in soup, in salads.

I'm not a huge fan of them on pizza but that's because it's not their rightful place. They're meant to shine, like in this recipe I made for dinner the other night. It's quick and easy to make and the ingredients are inexpensive, which is always a bonus for me, a food-lover on a budget.

If you're on the side of mushroom fandom, I'm sure you'll love it, and if you're a mushroom hater, I'd still suggest giving it a try. It's so delicious! Kind of like fettucine alfredo but without being so thick and rich. It's really light and delicious, perfect for Springier weather and eating with a crusty baguette, a nice salad or both.

Farfalle With Mixed Mushrooms And Parmesan
- 1 and a half cups cooked farfalle pasta
- 3 white mushrooms, washed and thinly sliced
- 3 cremini mushrooms, washed and thinly sliced 
- 1 clove of garlic, finely chopped
- 1 a capful of olive oil
- a few slivers of butter
- a few fresh basil leaves, or a teaspoonful of dried basil flakes if you don't have fresh on hand
- as much shaved parmesan as you like
- salt and pepper to taste

While the water boils for the pasta, heat the butter and half the capful of oil in a frying pan on very low heat, then add the garlic. Let it warm, then add your mushrooms and let them simmer on mid-heat til they brown and then turn back to low until ready to eat. Once the pasta is cooked, drain and toss in a bowl with the mushrooms, remaining oil and basil. Grate the parmesan with the razor-y side of the grater (no idea what it's called, I'm not some fancy chef!) or just slice it thinly with a sharp knife. Add some cracked pepper and a bit of salt if you like and enjoy.