3 Tbsp. extra virgin olive oil
1 Tbsp. butter
8 oz. fresh mushrooms (approx 2 cups), cleaned and thinly sliced
2 cloves garlic, minced
¼ cup flat-leaf parsley, chopped
1 tsp. dried oregano
½ cup dry white wine
8 oz macaroni or other pasta
2 cups chicken or vegetable stock
¼ cup cream
¼ cup freshly grated parmesan cheese
¼ tsp. freshly ground black pepper
salt to taste
Heat a large heavy skillet over very high heat, add 1 tablespoon of the olive oil to the pan. Sautee the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.
In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown (this should take about 5 minutes). Be sure to watch carefully, as the pasta can go from toasted to burnt very quickly!!
Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is al dente, or almost tender. (This should take approximately 10 minutes.)
Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy, but not claggy sauce. Remove from the heat and stir in the parmesan and pepper. Taste for seasoning, add salt if needed, but the Parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more Parmesan if you’d like.