Angel Hair Pasta with Mushrooms and Capers

This one is all my fault. That is to say, I usually start with someone else’s recipe and tweak my way to bliss but this time I didn’t. You see, I had another old guy moment and forgotten that I already had mushrooms and bought some more. There are worse things than having too many nice sliced mushrooms to deal with. I came up with this thing, kind of on the fly, but it was tasty.





1 lbs Angel Hair pasta
16 oz sliced mushrooms
1 Tbs olive oil
6 Tbs of butter
1 Tbs minced garlic
1/2 cup white wine
1/3 cup heavy cream
1/4 cup Capers
2 tbs caper liquid brine
1 cup grated Parmesan cheese, divided
2 tsp sweet basil
Salt and pepper to taste


  1. In a large pot, bring salted water to a boil and cook pasta, reserving 1 cup of pasta water.
  2. In a 12-inch non-stick skillet over medium heat add oil and melt butter till foamy, add garlic basil and mushrooms and sauté ~4-5 minutes.
  3. Reduce heat and add capers, liquid white wine and stir occasionally for another 2-3 minutes before adding heavy cream and half the Parmesan cheese. Stir until combined and heated ~1-2 minutes. Taste the sauce and add salt and pepper as neededl
  4. Drain pasta and place in large bowl.
  5. Pour contents of skillet over pasta and mix well. Add pasta water to obtain the sauce consistency desired.

Serve with good bread, wine and top with grated Parmesan.