Ingredients
Equipment
Method
- In a large non-stick skillet, melt the butter over medium heat. Add the minced garlic and stir gently until fragrant, about 30 seconds to a minute. You don’t want it to brown, just to perfume the butter.
- Toss in your sliced mushrooms and stir to coat them in the butter and garlic. Cook slowly on medium heat, giving the mushrooms time to release their moisture and soak up that buttery flavor. The goal is to let them soften and develop color without burning.
- Sprinkle in the Johnny’s Garlic Spread Seasoning and stir again. This seasoning mix adds that perfect balance of savory salt, herbs, and a hint of warmth. Keep stirring occasionally as the mushrooms gently simmer, about 20 minutes in total.
- Taste and season to your liking. I prefer to add a light pinch of salt and freshly ground black pepper, leaving room for everyone to season more on their plate.
- Once the mushrooms are tender and coated in buttery garlic sauce, add your cooked pasta straight into the skillet. Toss it through until every noodle is coated in that glossy, rich mushroom butter.
- Serve immediately while the pasta is warm and fragrant. The butter will lightly cling to the noodles, and the mushrooms add just enough richness to make this feel like something from a cozy Italian bistro.
Notes
- Fresh herbs like parsley or thyme add a little lift at the end.
- A sprinkle of parmesan or pecorino is a lovely finishing touch.
- This pairs perfectly with a glass of red wine and candlelight.
Storage
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
- Reheat gently on the stovetop with a small pat of butter to revive the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.