Hello, and welcome to Tasty Tuesday, coming to you from Life in the Foothills! The dish I am featuring today takes about one half hour to prepare! I like easy! I call this dish “Spaghetti con Funghi!” How about a preview of the finished dish, then let’s head into the kitchen, shall we?
1/2# of fresh shiitake mushroom
1/2# of fresh crimini mushrooms
3 cloves of garlic
4 TBS extra virgin olive oil
3 TBS butter, divided
3/4 tsp fresh ground black pepper, divided into 1/2 and 1/4 tsps
1/4 tsp salt
1 3/4 cup of low sodium chicken broth
3/4# uncooked spaghetti
2/3 cup finely shredded parmesan, + extra to top the dish with
2 TBS fresh parsley, or 2 tsp dried parsley flakes (it’s a three to one ratio when using fresh as opposed to dry)
Not a huge list of ingredients and they come together very nicely. Ready to start cooking? First, wash the mushrooms and dry them with a paper towel making sure to remove all of the growing medium that tends to stick. For the shiitake mushrooms, trim off the entire stem. For the crimini, just shave off the bottom portion of the mushroom. Then, slice the mushrooms, and set aside.
Aren’t they lovely?
Next, remove the skins from the garlic, trim the bottom, and then mince. Set aside. Then, let’s get the water heating for the spaghetti. While this is heating up, place 2 TBS of the olive oil and 2 TBS butter in a skillet. When the butter has melted and combined with the olive oil, add in your mushrooms, the 1/2 tsp of fresh pepper, and the salt. The mushrooms will soak in the liquid, but don’t worry, because as they cook these fluids, plus the lovely tasting juice from the mushroom will leach out. We want these to get nicely browned. To achieve this you want to let them cook in the pan and only stir a bit here and there. Here are the mushrooms starting to cook and then the mushrooms that have browned.
As the mushrooms cook, your water for the spaghetti should start boiling. Break the spaghetti in half. Now, there is a trick I learned years ago to making the perfect pasta. With the water boiling, add the pasta and stir the water for 3 minutes. When the timer goes off, remove the pasta pot from the heat, cover and let this sit undisturbed for 10 minutes.
Now, back to the mushrooms. When they have browned add the garlic and stir until the aroma from the garlic taps your nose. Then add chicken broth and simmer until the liquid is reduced by half.
With the cooked pasta done, and this will be just a short bit before the mushroom sauce is done, drain the pasta. Then add the cheese, remaining pepper, butter and olive oil. Stir to get a good coating over the pasta.
By now the juices in the mushroom pan should be reduced. Turn off the heat and add this to your pasta.
Now add the parsley to the pot and then stir it up really good so that the mushrooms are evenly mixed into the pasta! Serve this up and top with a bit of shredded cheese! Enjoy the flavors!
As a side note: You can change up this recipe by using portobello, or porcini mushrooms. If you want to add some herbs, feel free to add in basil, or chives, tarragon or thyme. Add the herbs when you add the cheese to the pasta.
I hope that you enjoyed today’s Tasty Tuesday! Please let me know if you try this recipe! I would love for you to share your comments! Have a wonderful Tuesday and be well! Thanks for dropping by and joining me in the kitchen!