Awesome mushroom pasta

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....

Two-mushroom pasta
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)
Cracked pepper
Salt

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!