Ingredients
• Coarse salt and ground pepper
• 12 ounces short twisted pasta
• 1 cup mushrooms, (rinsed in cold water)
• 4tbsp butter
• 1 onion, (minced)
• 10 ounces button mushrooms, (trimmed and thinly sliced)
• 1tbsp fresh coriander, (chopped)
• 1/4 cup grated parmesan, (plus more for serving)

Method
In a large pot of boiling salted water, cook pasta until it's done; drain, and return to pot. Set aside. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, for 3 to 4 minutes. Add water; cook until water is almost evaporated, for 3 to 5 minutes. Add button mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, for 6 to 8 minutes. Add coriander to skillet. Cook, stirring occasionally, for 2 to 4 minutes. Transfer the mixture to pot with pasta. Add parmesan and remaining butter, and toss to combine. Season with salt and pepper, and serve with more parmesan.

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COOKERY