Talk about eating cheap! The other day I picked up this package of 2 portobella mushroom caps at Fresh N Easy. Look at that price! 1.40! I always look for these herb packages on the discount rack. They're organic and never looking like they are past their prime. The thyme was .40! I'm out of cheese, but that's OK.....the big flavor of these mushrooms more than make up for it. The sauce is crazy simple. While the water is boiling for the pasta, I saute the mushrooms, garlic, thyme , salt, pepper, and red pepper flakes in extra virgin olive oil and butter (just a little butter). A couple of ladles of the pasta water and the pasta cooked to aldente...the pasta finishes in the pan with the mushrooms and seasonings. It's perfect timing no matter what the sauce is made of. I always save a cup or so of the pasta water just in case things get dry in the pan. If you need to hold the dish for a few minutes, this keeps the pasta in perfect shape. That's a 15 minute dinner and all I have to do is dig up some fresh veggies. If it's something seasonal, I throw it right in the sauce. Sometimes the planets line up and I have a bottle of Chardonnay to splash in the sauce and a few slices of baguette to toast.
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