Creamy Mushroom Pasta with Steak

Ingrédients

Neutral oil

10 ounces cremini mushrooms, sliced

4 cloves garlic, minced

2-3 tablespoons vermouth

1 can condensed mushroom soup

½-3/4 cup milk, to make it as thick or thin as you like

2 tablespoons soy sauce or soy paste

Kosher salt & pepper

¾ pound cooked pasta

¼ cup grated Parmesan cheese

Parsley for garnish

Instructions

Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown

Put in a teaspoon more oil, then the garlic and stir until fragrant, about a minute – then the vermouth, and wait until mostly evaporated

Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper

Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out

Plate, top with a little more Parmesan, parsley and sliced steak