Recipe

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• 1/2 lb pasta (i used large gemelli)
• 2 tbsp butter , plus
• 1 tsp butter
• 4 large button mushrooms, sliced thinly
• salt and pepper , to taste
• 1/2 tsp garlic powder
• 1/4 cup grated ricotta cheese ( must be the hard , good quality stuff)
• 1/4 cup grated parmesan cheese

• 1 Melt 1 teaspoon butter in skillet over medium-high heat, then arrange mushrooms in as much of a single layer as possible to obtain maximum contact with skillet. Sprinkle with salt, pepper and garlic powder. You can add a bit of onion powder too, if you like. DO NOT STIR. Sorry to yell, but it’s important. You can stir it in a couple of minutes and continue to flip them around every few minutes until they’re done. Set aside.
• 2 Boil the pasta until al dente, but -.
• 3 - while pasta is cooking, melt the remaining 2 tablespoons of butter over medium-high heat. Swirl it around so it doesn’t burn; you want it to brown, but not turn bitter, so watch it very carefully. Continue stirring until the butter turns tan, then remove from heat. It will continue to cook in the pan, so take that into account. What you want is a medium-brown colored butter with a nutty aroma. OMG! YUMMAGE!
• 4 Oh. Heh. Sorry.
• 5 Drain pasta well, then fold in the browned butter. (Oops, I drooled. Time out while I go change my shirt).
• 6 (K, I’m back.) Combine the cheeses.
• 7 Stir mushrooms and cheeses into pasta and serve.