Spaghetti with Mushrooms, Garlic & Parsley
Father's Day 2011 recipe #2.
Lidia once convinced me to make guazzetto, so she has some pretty significant persuasive powers. This is a much simpler recipe.
I made fresh pasta yesterday. It was not a rip roaring success, but nonetheless it still had the texture and flavor of fresh pasta and the sauce was so delicious that I'm still pleased with the results.
Here's an extra treat - Lidia helping Mo Rocca make his Italian grandmother's raviolis. They are both completely adorable. Let me tell you how my dough passing through my roller did not look remotely as pretty as hers but I'll keep trying.
salt
1 lb spaghetti
1/4 C olive oil
8 cloves garlic, chopped fine
1 1/2 lb assorted mushrooms, cleaned and sliced/gently chopped/hand torn [I used portobello and oyster]
freshly ground black pepper
8 fresh sage leaves, chopped
1 C veg/chicken stock
1/4 C Italian parsley, chopped
1 C freshly grated Parmagiano-Reggiano cheese
Makes 6 servings.
Bring 6 quarts of salted water to a boil in an 8 quart pot over high heat.
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cool, shaking the pan, until golden, about 2 min. Add as many of the mushrooms as will fit comfortably in the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.)
Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, until about 8 minutes.
Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer. Cook until the liquid is reduced by about half, about 5 minutes.
Af the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet, If not, drain the pasta, return it to the pot, and pour in the sauce. Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, add salt and pepper if necessary. Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.
Lidia once convinced me to make guazzetto, so she has some pretty significant persuasive powers. This is a much simpler recipe.
I made fresh pasta yesterday. It was not a rip roaring success, but nonetheless it still had the texture and flavor of fresh pasta and the sauce was so delicious that I'm still pleased with the results.
Here's an extra treat - Lidia helping Mo Rocca make his Italian grandmother's raviolis. They are both completely adorable. Let me tell you how my dough passing through my roller did not look remotely as pretty as hers but I'll keep trying.
salt
1 lb spaghetti
1/4 C olive oil
8 cloves garlic, chopped fine
1 1/2 lb assorted mushrooms, cleaned and sliced/gently chopped/hand torn [I used portobello and oyster]
freshly ground black pepper
8 fresh sage leaves, chopped
1 C veg/chicken stock
1/4 C Italian parsley, chopped
1 C freshly grated Parmagiano-Reggiano cheese
Makes 6 servings.
Bring 6 quarts of salted water to a boil in an 8 quart pot over high heat.
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cool, shaking the pan, until golden, about 2 min. Add as many of the mushrooms as will fit comfortably in the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.)
Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, until about 8 minutes.
Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer. Cook until the liquid is reduced by about half, about 5 minutes.
Af the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet, If not, drain the pasta, return it to the pot, and pour in the sauce. Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, add salt and pepper if necessary. Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.
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