Sautéed Mushroom and Butter Sauce

Makes about 1½ cups; enough for ½ pound pasta

4     tablespoons unsalted butter
1     teaspoon marjoram
8     ounces mixed wild mushrooms, like cremini,
       shiitake and oyster
1     teaspoon kosher salt
2     tablespoons 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, melt the butter over medium-high heat
until it starts to foam. Add the marjoram and cook until
fragrant, about 30 seconds. Add the mushrooms and cook
until browned on one side, about 3 minutes.
2. Add salt and stir; cook mushrooms 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 ¼ cup of pasta water.