So I cleaned and stemmed about 1 pound of mushrooms. (Save the stems for duxelles!) I quartered the caps and seared them in a non-stick skillet with about 2T EVOO on pretty high heat...
Now I like to cook mushrooms until that moment when they attain the color of northerners in Florida in January... It’s a sort of unnaturally bright gold. You’ll know it when you see it.
I set them aside in a bowl, and sautéed a minced small onion until soft, then added the mushrooms back in. I peppered heavily, and added some homemade smoked salt. Then I minced some rosemary and sage... Amounts are up to you... I like a lot of sage, but I think too much rosemary tastes like turpentine smells, so start with less... you can always add more.
Add a little splash of cream, cook just long enough to heat the cream, and toss with almost cooked pasta, and add some pasta water if needed. When the pasta reaches your preferred moment of firmness, cut the flame, add some grated Parmgiano, and give thanks for that first brave person who decided that this funny little fungus was worth eating!!!
