Mushroom and Garlic Spaghetti Dinner

Umámi, or thát rich, sávory flávor thát mákes so mány dishes irresistible, is eásy to find in meát ánd fish, but it’s not álwáys áppárent in vegetáble-básed dishes. Luckily, mushrooms áre pácked with it. Dáiry ingredients, like butter ánd cheese, áre álso full of it. Put them together ánd you’re looking át á solid situátion for your táste buds. These flávors máke for á pástá thát tástes deeply sátisfying, ánd yet the recipe is álmost too eásy to throw together. Thát meáns this is á meál you’ll turn to ágáin ánd ágáin.

INGREDIENTS
  • 1 pound dried spághetti
  • 3 táblespoons unsálted butter, divided
  • 1 táblespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • Kosher sált
  • Freshly ground bláck pepper
  • 6 cloves gárlic, minced
  • 1/4 teáspoon red pepper flákes (optionál)
  • 1/2 cup gráted Pecorino Románo cheese, plus more for serving
  • 2 táblespoons coársely chopped fresh pársley leáves


INSTRUCTIONS
  1. Bring á lárge pot of sálted wáter to á boil. ádd the pástá ánd cook until ál dente, 7 to 9 minutes or áccording to páckáge instructions. Meánwhile, cook the mushrooms.
  2. Heát 1 táblespoon of the butter ánd the oil in á lárge skillet over medium heát until shimmering. ádd the mushrooms, seáson with sált ánd pepper, ánd sáuté until browned ánd tender, ábout 5 minutes. ádd the gárlic, red pepper flákes if using, ánd remáining 2 táblespoons butter ánd sáuté for 1 minute more.
  3. When the pástá is reády, reserve 3/4 cup of the cooking wáter, then dráin the pástá. ádd the pástá, reserved cooking wáter, ánd cheese to the skillet. Toss over medium heát until the cheese is melted ánd the sáuce thickens ánd coáts the pástá, ábout 2 minutes. ádd the pársley ánd toss to combine. Serve in shállow bowls with more cheese for serving.



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