Or in English, Spaghetti with Garlicky Mushrooms. This simple but flavorful dish will look like restaurant quality but come together quickly. Pair with a green salad with a nut-based dressing for a balanced, satisfying meal.
- 1 package of spaghetti (you can also use angel hair, fettuccini or linguini)
- 3 medium shallots, minced
- 2 garlic cloves, minced
- 8 ounces or about 3 cups loosely packed wild mushrooms such as king oysters, porcinis, shitakes, baby bellas –whatever you can find but go for variety.
- 3 tbsp Marsala wine (you can also use Madeira wine or a dry white wine)
- 2 tbsp fresh chives, minced
- sea salt, to taste
- freshly ground black pepper, to taste
- 2 tbsp extra virgin olive oil
- 1 large Brazil nut
- ½ cup basil leaves, chopped
Bring a large pot of water to a boil and add the spaghetti. Cook until al dente. While the water is heating up, clean the mushrooms with a brush or paper towel. Then roughly chop the larger mushrooms- leaving some whole so you have a variety of sizes for texture.
Next heat a large sauté pan to medium heat. Add the shallots and sauté until they become translucent—be careful not to burn. Then add the garlic and mushrooms and stir well. Once they begin to stick, deglaze the pan with the wine.
Continue to stir until the mushrooms are finished releasing their liquid and the pan is almost dry, about 5 minutes. Add the chives and sauté for about 30 seconds. Lastly, add salt and pepper to taste.
When the pasta has cooked, drain and return to pot. Stir in the olive oil. Fold in the garlicky mushrooms. Serve in a large pasta bowl and top with grated Brazil nuts and basil.
Adapted from a Rouxbe recipe.