YIELD Serves 4

TIME 30 minutes

INGREDIENTS

• 2 tbsp unsalted butter

• 2 tbsp extra virgin olive oil

• 1 shallot, thinly sliced

• 1.5 lbs mushrooms (black pearl, oyster, etc.)

• 4 garlic cloves, finely chopped

• 1/2 cup dry white wine

• 1/2 cup vegetable stock or water

• 1 tsp kosher salt

• 1/4 tsp red-pepper flakes

• Black pepper

• 1/2 cup parsley leaves, roughly chopped

• 4 tbsp lemon juice

• Pasta, to serve

INSTRUCTIONS

• Heat a large skillet over medium heat.

• Melt the butter and oil, add the shallot, and stir for about 1 minute, or until slightly softened.

• Add the mushrooms and cook until they are soft but not reduced, 3-5 minutes.

• Add the garlic and toss until fragrant.

• Add the wine, stock, salt, red-pepper flakes, some black pepper and half of the parsley.

• Increase the heat slightly higher and cook, stirring occasionally, until the wine has reduced by half and thickened slightly (3-5 minutes.)

• Remove from heat and stir in the lemon juice.

• Season with salt as needed.

• To serve, place on top of pasta and top with the rest of the parsley.