Saturday morning at the organic market in the Jordaan neighborhood of Amsterdam.
For a quick mushroom dish:
Sauteed Wild Mushrooms with Penne Pasta
4 Tbs. unsalted butter
3 cups mixed wild mushrooms (crimini, shitake, oyster, etc), roughly chopped
2 teaspoons thyme, chopped
3 Tbs. Italian parsley, chopped
1 lb. cooked penne pasta
Salt and pepper to taste
Shaved parmesan cheese
Drizzle extra virgin olive oil (I recommend Frantoia)
Melt 4 Tbs. butter in a medium skillet over medium high heat, add a mix of wild roughly chopped mushrooms and saute until soft, about 3 minutes. Add the thyme and Italian parsley and salt and pepper to taste. Toss with cooked penne pasta and top with shaved parmesan cheese and a drizzle of extra virgin olive oil.