Sautéed Mushroom and Butter Sauce

4         tablespoons unsalted butter

1         teaspoon fresh oregano or marjoram leaves

8         ounces mixed wild mushrooms, like cremini, shitake and oyster

1            teaspoon kosher salt

2            tablespoons extra virgin olive oil

2         tablespoons thinly sliced basil

¼        teaspoon freshly ground black pepper

Nutritional analysis per serving (based on 3 servings): Calories 240 (88% from fat)

• carb. 5g • pro. 3g • fat 24g
• sat. fat 12g • chol. 40mg • sod. 724mg
  • calc. 5mg • fiber 2g

1. In a large saucepan, heat the butter over medium-high heat until it is melted and starts to foam. Add the oregano or marjoram and cook until fra- grant, about 30 seconds. Add the mushrooms and cook until browned on one side, about 3 minutes.
2. Add salt and stir; cook for an additional 3 to 4 minutes on the other side.
3. Stir in cooked and drained pasta. Drizzle with olive oil and sprinkle with thinly sliced basil and freshly ground pepper. If a thinner sauce

is desired, add 2 ounces of pasta water.