Butterflies with Sauteed Mushrooms

This pasta dish is from Deborah Madison's Vegetarian Cooking for Everyone

This is a pasta for any night of the week - it's pleasant to make and requires few ingredients.
Start the mushrooms when you start heating the water for the pasta.

1 lb farfalle
2 tbsp olive oil
1 tbsp butter plus extra to finish
1 lb mushrooms thinly sliced
1/2 lemon
salt and freshly milled pepper
1/2 cup dry white wine
2 cloves garlic, finely chopped
1 small bunch fresh parsley, finely chopped
Freshly grated pecorino Romano OR Parmesan (optional)

Bring a large pot of water to a boil for the pasta.

Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and saute over high heat until browned around the edges, 4-5 minutes.Squeeze the lemon over them, season with salt, then lower the heat to medium and cook 5 minutes longer, stirring occasionally.When the pan becomes dry, add the wine with the garlic and half the parsley. Season with salt and pepper and reduce the heat to low.

Salt the pasta water, add the pasta, and cook until al dente. Scoop it out and add it to the mushrooms, allowing a little of the water to drip into the pan. Raise the heat and add the rest of the parsley and a little additional butter to finish. Serve with or without the cheese - it's good either way.

Serves 4 to 6