I don't think you can cook mushrooms in a more delicious way. Use your favourite mushrooms but try and include some variety as it makes the dish more interesting. If you can find them use fresh wild mushrooms and you will be rewarded with the best pasta you have ever tasted.
400g (2 cups) of assorted mushrooms, sliced
1 small onion
2 cloves garlic, crushed
50g (2oz) butter, finely chopped
1 glass white wine
8 sun dried tomatoes
salt and pepper
400g (14oz) dried pasta
200g (1 cup) creme fraiche
Handful of fresh parsley or basil
First of all cook the pasta in plenty of boiling water until very nearly cooked. Whatever the cooking time is on the packet reduce it by two minutes. Drain the pasta and set it to one side.
Heat the butter over a medium heat in a large frying pan or wok. When melted add the onions and then the garlic. Saute for a few minutes until the onions are starting to brown. Add the mushrooms and then turn up the heat. Keep turning and cooking the mushrooms until they are starting to brown and any moisture that has been released during the cooking process has evaporated. Add the white wine and reduce the wine so there is only a syrupy sauce left.
Add the pasta and the creme fraiche and fold everything together for a couple of minutes. Turn down the heat and season with the salt and pepper and then add the fresh herbs.
Serve topped with veggie parmesan and with a cool, crisp salad.