• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 4 tablespoons melted butter
  • 3 cloves garlic, minced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • ¼ teaspoon coarse salt
  • Pinch of salt
  • water
  • 8 oz dried campanelle pasta, or short and wide egg noodles
  • 2 tablespoons olive oil (optional)
  • salt and pepper
  • fresh basil or oregano for garnish (optional)

A good plate of pasta doesn’t need a slowly simmered sauce full of complex flavor. 

This pasta is easily one of the quickest and tastiest ways to get dinner on the table. It just needs a bit of FunGuy help by roasting mushrooms with garlic, butter, and herbs before tossing them with your favorite short ruffle edged noodles!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the stems before tossing them into a bowl with the minced garlic. Pour the melted butter into the bowl with the mushrooms and add in the oregano, basil, marjoram, thyme, and salt. Toss well to make sure the mushrooms are coated well. Transfer the mushrooms onto the baking sheet, stem side up, and roast them about 15 minutes, turning the mushrooms half way through cooking. Reserve any left over melted butter, herbs, and garlic left in the bowl. 
  3. Preheat oven to 375F. Line a baking sheet with parchment paper.
  4. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the stems before tossing them into a bowl with the minced garlic. Pour the melted butter into the bowl with the mushrooms and add in the oregano, basil, marjoram, thyme, and salt. Toss well to make sure the mushrooms are coated well. Transfer the mushrooms onto the baking sheet, stem side up, and roast them about 15 minutes, turning the mushrooms half way through cooking. Reserve any left over melted butter, herbs, and garlic left in the bowl. 
  5. Heat a pot of water on the stove over high heat along with a pinch of salt. Once the water has come to a boil add the pasta to the pot and allow it to cook approximately 8 minutes, or until the pasta is tender but still has a bite to it. Turn off the heat and drain the pasta of excess water, returning it to the pot afterwards. 
  6. Remove the roasted mushrooms from the oven and add them to the pasta along with any left over butter and herbs used to season them. Add the olive oil to the pot and toss everything together, taste, and add salt and pepper as needed. 
  7. Serve immediately with fresh basil and/or oregano leaves if desired. 

Have a Fun meal!