1 (16 ounce) package angel hair pasta
2 (8 ounce) trays white mushrooms
1/4 cup extra virgin olive oil
6 cloves garlic, peeled
1/2 cup fresh basil leaves
1/2 cup fresh parsley
juice of 1 lemon
2 tablespoons soy sauce
salt and white pepper, to taste
1 pound fresh shiitake and/or portobello mushrooms, broken in pieces
1. Prepare pasta by cooking in salted water until al dente, according to package directions. Drain and set aside. Slice 4 ounces of the white mushrooms, and set aside.
2. In a food processor, put garlic and olive oil. Process until the garlic is well minced. Add the unsliced white mushrooms, basil, parsley, lemon juice, soy sauce, dash salt and several dashes white pepper; pulse until the vegetables are well minced.
3. Add shiitake and/or portobello mushrooms; deliver a couple of short pulses only until these mushrooms are very coarsely chopped. In a saute pan or skillet over high heat, add the mushrooms mixture and the chopped mushrooms, stirring constantly until the mixture comes to a vigorous boil.
4. Turn down to medium high until the liquid is reduced to 1/2; it should be a pourable consistency, much like marinara sauce. Adjust the seasonings with salt and white pepper. Spoon over hot pasta.