When selecting mushrooms, look for caps that are firm and moist, but not slimy. And just wipe with a damp towel, don’t rinse, for crisp roasted ‘shrooms.
- Heat olive oil on medium in 12-inch skillet.
- Add shallots; cook 3 minutes.
- Add white and mixed wild mushrooms, water, salt, and pepper. Cook 10 minutes or until tender.
- Stir in cooked pasta, parsley, and lemon juice. Top with grated Parmesan.
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