Servings: 4 servings

12 oz pasta, any type 12 oz pasta, any type
Water Water
Salt Salt
¾ lb. fresh mushrooms or oyster mushrooms ¾ lb. fresh mushrooms or oyster mushrooms
1 onion 1 onion
2 tbsp butter or margarine 2 tbsp butter or margarine
dash herb salt dash herb salt
dash freshly ground pepper dash freshly ground pepper
dash paprika dash paprika
2 sprigs fresh thyme or ⅓ tsp dried thyme 2 sprigs fresh thyme or ⅓ tsp dried thyme
⅔ cup creme fraiche or sour cream ⅔ cup creme fraiche or sour cream
3 tbsp chopped parsley or chives 3 tbsp chopped parsley or chives

In a large pot, cook pasta in boiling salted water until "al dente"-firm to the bite. Drain and rinse quickly. Keep warm
Clean mushrooms well
Slice mushrooms. If using oyster mushrooms, cut into small pieces. Peel and chop onion.
In a pan, heat butter. Saute mushrooms and onion until soft but not brown.
Add spices and season to taste. Add creme fraiche or sour cream and combine. In a serving bowl, combine hot pasta with mushroom mixture. Sprinkle with parsley or chives. Serve immediately.

Prep: easy. Cost: inexpensive. Prep time: 30 minutes. Good served with: A green salad, dark beer or a dry white wine, if desired.  Prep: easy. Cost: inexpensive. Prep time: 30 minutes. Good served with: A green salad, dark beer or a dry white wine, if desired.