Mushroom Tagliatelle

 

Can’t get simpler than this: fresh mushrooms in a creamy mushroom sauce over porcini tagliatelle

• 1/2 lb porcini tagliatelle, cooked according to package
• 2 tblsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, finely sliced
• 1/2 lb fresh mushrooms, thinly sliced
• 1 1/2 cup cream of mushroom soup
• salt and black pepper

1. Heat olive oil over medium heat. Sauté onion for about 4 minutes. 
2. Add garlic and sauté for about a minute. 
3. Add sliced mushrooms and sauté for another minute. 
4. Add soup and bring to a boil. Turn the heat to low and simmer for 5 minutes. 
5. Turn off the heat and toss the cooked pasta in the sauce. 
6. Add salt and freshly ground black pepper to taste.