Mushroom spaghetti
Mushroom spaghetti
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Mushroom spaghetti
Υλικά
- 500 g spaghetti
- 150 g shimeji mushrooms
- 150 g portobello mushrooms, sliced
- 150 g oyster mushrooms, torn into bite-sized pieces
- 150 g shiitake mushrooms, sliced
- 25 g dried porcini mushrooms
- 1 garlic clove, finely chopped
- ½ onion, finely chopped
- ½ chili pepper, finely chopped (optional)
- 1 small sprig rosemary, leaves only, finely chopped
- 1 small sprig sage, leaves only, finely chopped
- 1 small sprig marjoram, leaves only, finely chopped
- 1 small sprig thyme, leaves only
- 5–6 parsley stems (leaves removed)
- 1 tbsp coarsely chopped fresh parsley
- 1 tsp lemon zest
- 100 ml dry white wine
- 100 ml extra virgin olive oil
- Salt
- Freshly ground black pepper
Εκτέλεση
Place the dried porcini mushrooms in a small bowl and cover them with just enough lukewarm water to submerge them. Let them soak for about 15 minutes until softened.
Heat about one-third of the olive oil in a large skillet over medium-high heat. Add the shiitake mushrooms and sauté for 1’–2’, until lightly browned and fragrant.
Add the remaining fresh mushrooms along with the parsley stems. Continue cooking until the mushrooms release their moisture, the liquid evaporates, and they begin to caramelize.
Remove the parsley stems, then add the garlic, onion, and chili pepper. Continue cooking until the onion becomes soft and sweet without browning.
Add the soaked porcini mushrooms along with a little of their soaking liquid. Cook for 2’–3’, then deglaze the pan with the white wine.
Once the alcohol has evaporated, add the rosemary, thyme, sage, and marjoram, along with a little more olive oil.
Stir in the lemon zest and a little of the pasta cooking water to create a rich, silky sauce.
Meanwhile, cook the spaghetti in a large pot of salted boiling water. Drain it 2’–3’ before it reaches al dente.
Transfer the spaghetti directly to the skillet with the mushrooms and toss well until the pasta absorbs all the flavors of the sauce. Add the remaining olive oil and adjust the seasoning with salt and freshly ground black pepper, if needed.
Finish with the chopped parsley and serve immediately in warm plates.
Although this is a quick pasta recipe, the secret lies in properly cooking the mushrooms. Give them enough time to release their moisture, caramelize, and develop their deep, earthy flavor instead of steaming in their own juices.
Feel free to adjust the mushroom selection according to the season and availability. You can substitute any variety or add other fresh or wild mushrooms to suit your taste.
For even cooking and a more attractive presentation, cut the portobello and oyster mushrooms into pieces of similar size.
