Steak and Mushroom Garlic Butter Pasta

So you’re cleaning out the fridge and you find leftover steak, some leftover pasta and a pack of ready to expire mushrooms.  What do you do?  You throw them all in one skillet, make a delicious sauce and call the recipe something that sounds good!

Steak and Mushroom Garlic Butter Pasta

8 ounces pasta (any kind)

12 ounces sliced mushrooms

Any leftover meat, steak, chicken, pork, etc., slicked or cubed

4 tablespoons butter, divided

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated or shredded Parmesan cheese

Parsley, optional

Cook the pasta in a large pot of salted boiling water according to package directions.  When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then drain the rest.

 

While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat.  Add the sliced mushrooms and cook for 4-5 minutes until they have started to turn golden brown.  

 
 

Add the minced garlic to the pan along with the salt and pepper.  Cook and stir constantly for one more minute. Add in the leftover steak (or chicken, etc.) and sauté until warmed through.

 

Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and Parmesan cheese.  

 



















 

Toss with tongs to coat.  Add more salt and pepper to taste if necessary.  Serve immediately.

 

 

 

 

NOTE:  Any kind of mushrooms you like will work for this recipe.  I like baby Portobello mushrooms best.

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