1/2 stick of butter
2 tablespoons minced garlic
1 quart of whole stuffing mushrooms
2 cups white wine
2 cups whole milk
1 pound angel hair pasta
3 cups of your choice of white cheese
1 tablespoon black pepper
1 tablespoon of kosher salt
*garnish fresh chopped parsley and additional cheese
Bring a pot of water to boiling.
Add your pasta and stir it once per minute for 4 minutes. At the end of 4 minutes remove the pasta and reserved half a cup of the starchy pasta liquid. The remaining water should be discarded.
In a large, deep saucepan melt your butter. When the butter is sizzling add your garlic and stir.
After one minute add your mushrooms and stir until all of the mushrooms are thoroughly coated. Cook the mushrooms for approximately 4 minutes while stirring to ensure that the mushrooms don't stick to the bottom of the pan. Add the reserved pasta liquid as needed to prevent burning and cook for an additional 1-2 minutes.
Add the wine and cook the mushrooms for an additional 5 minutes.
Add the milk, salt and pepper. Bring to a simmer then add shredded cheese.
Lastly, add cooked pasta and toss.
Note: You can customize this dish any way you like. Feel free to add grilled chicken, cooked shrimp, cooked spinach or steamed broccoli to this dish.