I picked up some fresh cremini and oyster mushrooms at the market but went home a little unsure of what to add to them to make the perfect pasta. I picked up one of my favorite books, Claudia Roden's Food of Italy and got inspired by her Tagliatelle with Olive & Mushroom Sauce (from Umbria). If you love olives and mushrooms, you have to try this!
I sauteed my mushrooms in some olive oil until they were slightly browned and soft. I added a splash of white wine and let that cook for a minute or so. Then I took a few spoons of a really flavourful black olive tapenade I had in the fridge and added that to the pan. I let it coat the mushroom mixture and then added fettuccini, parsley and loads of grated parmesan cheese.
The night before, I mixed up the dough to the famous No Knead Bread from the NY Times. It was baked just in time to have with my pasta. It really is the best bread ever...here's the link for the recipe.