Cleaning out the fridge today was a quicker process than I thought. Only a handful of leftovers were left (a sign of better planning around here!)
So I was stumped for lunch. I had one portobello mushroom cap, bought on a whim - I have a difficulty telling my children no if they're interested in fresh produce at the store. I also had a package of fresh button mushrooms. Here's the result....
8 cloves fresh garlic, chopped
2 T. olive oil
1 large portobello mushroom, cut into 1" chunks
1 8-oz. package sliced button mushrooms
1/2 package (approx. 8 oz.) egg noodles
1 T. sherry (optional)
Prepare noodles according to package directions.
In large frying pan, heat olive oil, and sautee' garlic until light brown. Add all mushrooms and cook until browned. Add 1 T. sherry to deglaze pan (could add water as alternate); cook until liquid is gone.
Toss pasta with mushrooms, add cracked black pepper and salt to taste.
Lest you think it's a mom-only recipe, my 4 year old declared it "the best pasta ever." Here's hoping I can recreate the magic!