Mushroom Garlic Butter Pasta

A silky, weeknight-friendly pasta that lets your Pistol River Mushroom Garlic Seasoning shine. Rich garlic butter sauce, tender rehydrated mushrooms, and parmesan — on the table in 30 minutes.

Ingredients

• 1 oz Pistol River Dried Shiitake or Porcini Mushrooms
• 1 tsp Pistol River Mushroom Garlic Seasoning
• 12 oz pasta (linguine or fettuccine)
• 6 tbsp butter
• 6 cloves garlic, thinly sliced
• ½ cup pasta water (reserved)
• ½ cup freshly grated parmesan
• Fresh parsley, chopped
• Salt & pepper to taste
• Olive oil

Instructions

1. Rehydrate mushrooms in warm water for 20 minutes. Drain and slice.
2. Cook pasta in well-salted water until al dente. Reserve ½ cup pasta water before draining.
3. In a large pan, melt butter over medium heat. Add garlic and cook until golden, about 3 minutes.
4. Add mushrooms and Mushroom Garlic Seasoning. Sauté 2–3 minutes.
5. Add drained pasta and a splash of pasta water. Toss to coat, adding more water as needed for a silky sauce.
6. Remove from heat, stir in parmesan, and season with salt and pepper.
7. Serve topped with fresh parsley and extra parmesan.

Serves: 4 | Time: 30 minutes | Difficulty: Easy