2 Tablespoons olive oil 1 pound mushrooms (oysters, cremini, shitake) or a combination, sliced 2 garlic cloves, minced 1 teaspoon fresh rosemary, minced 1 cup gf beef broth Salt and freshly ground pepper to taste 1 pound gf spaghetti Freshly grated parmesan cheese, to taste
In a large skillet heat oil over high heat. Saute mushrooms, garlic and rosemary until mushrooms are browned, about 5 minutes. Add broth and cook until liquid is reduced by half. Season with salt and pepper.
Cook pasta in boiling water until tender; drain.
In a large serving bowl, toss spaghetti with mushroom sauce. Sprinkle with cheese and serve.