Mushroom Pasta

4 portions

 1 small box of white or brown button mushrooms 

4 or more cloves of garlic chopped

3 cloves of black garlic chopped

Dried or fresh ramps ( optional)

Fresh or dried parsley

1/2 cup ground Parmigiano regiano 

Olive oil

1/2 cup Heavy cream

Salt

Pepper

Water or broth

Pasta of choice, ideally  twisted or ridged as the sauce is chunky

Slice mushrooms and fry them in hot DRY pan until they "squeak" then set aside. 

Add olive oil and  fresh garlic to soften it, then add black garlic, water or broth to deglaze the pan. 

Add pepper and lightly salt. 

Add mushrooms, any dried herbs and heavy cream and simmer until sauce thickens. 

Add Parmigiano and mix well, if too thick, add more cream.

Adjust salt level and add any fresh herbs. 

Mix with pasta