Ingredients

• 1 lb dried orecchiette pasta
• 1/4 cup butter
• 4 cups quartered mushrooms
• 3 garlic cloves, minced
• 3 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large pot of salted boiling water, add the pasta. Cook, stirring occasionally, according to package instructions. Be sure to reserve some of the pasta water before draining.
Meanwhile, in a large Dutch oven or pot, melt the butter over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms until they have released their moisture and begin to brown, about 5 minutes. Stir in the garlic and cook until it is fragrant, about 30 seconds. Stir in a couple of ladles full of the pasta water. Add the pasta to the skillet and cook until it is heated through, about 2 minutes. Once heated, Stir in the parsley.
Serve immediately or store in the refrigerator for up to 3 days.