Recipe: spaghetti dinner with mushrooms and garlic


 


If I want to impress meatless people with dinner, I almost always include a lot of mushrooms in the equation. their meaty rich flavor and texture has umami, a way to trick loyal table meat eaters. The vegetarian pasta prove this point: a variety of mushrooms are easy with a mixture of olive oil, butter and garlic in a rich sauce of many sautéed spaghetti. Pecorino romano replaces hazelnut and extra salty the parmesan usually to further increase the salty factor of the dough and make a fork that anyone who wants to turn their hand. Oh, and he has the advantage that this tribunal did in about 15 minutes.




Pasta loaded with umami jump meat

Umami or the rich and delicious taste only if it offers irresistible dishes easily in meat and fish, but this is not always clear in vegetable dishes. Fortunately, the mushrooms are packed. dairy ingredients, such as butter and cheese, are also full. Put them together and you are looking for a solid position for the palate. These flavors give pasta deeply satisfying taste, but the recipe is almost too easy to mix. This means that it is a food that you turn to over and over again.







INGREDIENTS

• 1 book

drained spaghetti

• 3 tablespoons

unsalted butter divided

• 1 TABLESPOON

olive oil

• 1 book

cremini, slices

• kosher salt

• Freshly ground black pepper

• 6 cloves

chopped garlic

• 1/4 teaspoon

red pepper flakes (optional)

• 1/2 cup

Pecorino Romano and serve more

• 2 tablespoons

coarsely chopped fresh parsley














MANUAL

1. Bring a large pot of salted water. In the pasta and cook until al dente, 7 to 9 minutes or according to package directions. Meanwhile, cook the mushrooms.

2. Heat 1 tablespoon of butter and oil in a large skillet over medium heat until it sparkles. Add the mushrooms, season with salt and pepper and fry until brown and tender, about 5 minutes. Garlic, red pepper flakes in use and 2 tablespoons of the rest of the butter and sauté for another 1 minute.

3. When the pasta is done, reserve 3/4 cup of water, boil, then let the pasta drain. In the pasta, the reserved cooking water and the cheese in the saucepan. Stir over medium heat until mixture thickens with cheese and sauce and covers pasta, about 2 minutes. In the parsley and mix. Serve in shallow bowls to serve with more cheese.


RECIPE NOTES

Grade: Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.