White wine pasta with oyster mushrooms

Bring a pot of water to a boil.

Chop the garlic.

Tear the oyster mushrooms into even pieces rather than chopping them.

Cook the pasta in the boiling water; when almost done, reserve about half a cup of the starchy cooking water.

Let the pasta sit in cold water to stop it cooking.

Put the pan back on the heat with olive oil, lower to medium high, and cook the onions.

Add the mushrooms and season with salt and pepper.

Deglaze with half a cup of white wine, add the pasta water, and let it cook and reduce for about five minutes.

Add the pasta and season with salt and pepper.