Tuesday, March 12, 2019

Mushroom and Garlic Spaghetti Dinner



Mushroom and Garlic Spaghetti Dinner




When I want to impress people with a meatless dinner, I almost always include lots of mushrooms in the equation. Their umami-rich flavor and meaty texture have a way of winning over even the most staunch meat eater at the table. This vegetarian pasta proves this point: A slew of mushrooms are sautéed with a mix of olive oil, butter, and lots of garlic to become a rich sauce for simple spaghetti. 

INGREDIENTS

  • ·         1 pound 
  • dried spaghetti
  • ·         3 tablespoons 
  • unsalted butter, divided
  • ·         1 tablespoon 
  • olive oil
  • ·         1 pound 
  • cremini mushrooms, sliced
  • ·         Kosher salt
  • ·         Freshly ground black pepper
  • ·         6 cloves 
  • garlic, minced
  • ·         1/4 teaspoon 
  • red pepper flakes (optional)
  • ·         1/2 cup 
  • grated Pecorino Romano cheese, plus more for serving
  • ·         2 tablespoons 
  • coarsely chopped fresh parsley leaves



INSTRUCTIONS


1.     Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes or according to package instructions. Meanwhile, cook the mushrooms.
2.     Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic, red pepper flakes if using, and remaining 2 tablespoons butter and sauté for 1 minute more.
3.     .......................................
4.     ................................................
Full Instructions : Click Here