This is a great mid-week meal that comes from Hatty McKinnon in NYTimes Cooking. It’s easy and tasty and very satisfying. Using an assortment of mushrooms and allowing a sauce to be created by the reduction of wine and veggie stock is key. Serve over pasta just to round things out.

For this you’ll need: 4+ cups mixed mushrooms (roughly chopped), 2 Tbsp unsalted butter, 3 Tbsp olive oil, 4 cloves garlic (chopped), 1 shallot (thinly sliced), 1/2 cup white wine, 1/2 cup vegetable stock, 1/2 tsp crushed red pepper, 1/2 tsp salt, 3 Tbsp lemon juice, 1/2 cup parsley (chopped), 1/2 lb pasta (spaghetti), pepper.

Start a pot of salted water on to boil and cook the pasta per the package instructions.

In a large skillet heat the butter and oil over medium heat until the butter is melted. Add the sliced shallot and stir everything well until the shallot starts to soften – about 3 mins. Add the mushrooms and toss everything well so it’s all coated. Cook over medium heat until mushrooms start to soften and brown – 5-8 mins. Add the garlic and stir well until fragrant – about 1 min.

Add the wine and stock and turn up the heat. Mix in the red pepper flakes, salt, half the parsley and a grinding of black pepper. Stir well and cook until the liquids are reduced and thickened – about 3-5 mins.

Remove the pan from heat and stir in the lemon juice. Drain the pasta, add to a serving bowl and put the mushroom mixture over the top. Add the remaining parsley before serving.

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