1 tablespoon olive oil
4 ounces thinly sliced cremini mushrooms
1 tablespoon finely minced fresh garlic
8 ounces spaghetti
2 tablespoons butter
2 cups homemade chicken stock
One cup whole milk
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
In a 12-inch skillet (I used my square 12-inch copper chef pan), heat olive oil on medium-high heat. Toss in mushrooms, stirring until they've softened, then add garlic, and stir for one minute more. Add pasta, butter, chicken stock, milk, and pepper. Bring to a boil. Once boiling, reduce heat to medium low, put the lid on the pan, and set the timer for 20 minutes.
After 20 minutes are up, remove lid, sprinkle Parmesan on top of the pasta along with the chopped parsley, and toss until the cheese is melted. Serve.
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