May 06, 2017
Main Dish, Alcohol, Vegetables,
Garlic, Mushrooms, Italian, Easy/Beginner Cooking, Entertaining, Romantic Dinner, Weeknight Meals, Stove Top, Low Cholesterol, No Eggs, Vegetarian, Wine, Kosher Dairy more
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"The method and ingredients yield delicious mushrooms with a depth of flavor I've not found in other recipes! This recipe comes together very quickly if you prep all the ingredients before starting. Adapted from a Food & Wine recipe. Original recipe called for Parmesan cheese - and while I love fresh Parm - I just don't like it in this recipe. It also called for 1 lb brown mushrooms and 1 lb fresh shitake mushrooms - but I much prefer all brown."
Start a large pot of water to boiling (for pasta).
In a very large skillet, heat 2 tablespoons of the olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once.
Uncover and cook over HIGH heat, stirring once, until the mushrooms are browned all over, about 3 minutes.
Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes.
Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds.
Stir in the minced garlic, olives and the remaining 3 tablespoons of olive oil. Taste and adjust seasoning if necessary. Cover and keep warm.
Add salt to the boiling water, then cook the spaghetti until al dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and adjust seasoning if need be.
Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.
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