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    Home » Burgers, Pasta, and Pizza » Perfect Pasta with Garlicky Mushrooms

    Perfect Pasta with Garlicky Mushrooms

    May 10, 2013 · Modified: Nov 22, 2020 ·

    Some time ago when I had posted the Jamie Oliver Cheat’s Fresh Pasta recipe a friend of mine had asked about the pasta with mushrooms that I had made when she was visiting. While I was meandering through the grocery store (which is what happens when I leave my list at home) I saw a box of mixed mushrooms and figured why
    not.Mushroom Pasta

    And I am so glad that I did. I had forgotten just how incredible this simple dish can be. I usually make this with the meatier Portobello mushrooms, but for spring time I like it best with a mix of shiitakes, chanterelles and baby portobellos. Flavorful,  but not too over the top, satisfying yet I could still move from point A to point B after. This recipe is a modified version of a Jamie Oliver recipe that I tried several years ago and have made countless times since. The original recipe is at the food network site here – yes, I am a gigantic wimp and scaled down the red chilli. Those dried red chillies are really spicy okay! Do I get points for increasing the garlic? Well, given what it does for this dish, I certainly think I should 🙂
    >mushroom pasta

    Perfect Pasta with Mushrooms
    Adapted from Jamie Oliver’s Pappardelle with Mixed Wild Mushrooms
    Serves 2

    8 ounces mushrooms – mixed or your favorite kind
    1 ½ tablespoon olive oil
    2 cloves garlic, minced
    ½ teaspoon red chilli flakes
    Salt
    Freshly ground black pepper
    Lemon
    ½ pound pasta of choice
    ½ cup grated Parmesan cheese
    1 tablespoon butter
    Chopped Parsley for Garnish (optional)

    Put a big pot of water on to boil and generously season the water with salt. Until the water actually boils you can feel free to twiddle your thumbs, the mushrooms take next to no time to cook. Once you have a nice rolling boil, drop in your pasta, set the timer for desired doneness (my spaghetti was done in 7 minutes) and get cracking on the mushrooms.

    Grab a paper towel or clean kitchen towel and wipe off all them dirty bits from the mushrooms. Set a large frying pan or saucepan on medium high heat and get to work on slicing the mushrooms.

    Turn the heat all the way up, add your olive oil to the pan followed by the mushrooms. Fry fast and at high heat for about a minute or two, then add in your crushed garlic, chilli flakes, pepper, and salt. Cook for another 2-3 minutes and as soon as you can see the mushrooms change color and look cooked remove the pan from the heat and squeeze in a little lemon juice. I said a little, don't go crazy here, you want a hint of lemon to brighten the dish that's all. Check seasoning.

    Beep beep! Pasta is done now.  Reserve about ¾ cup of the cooking liquid and drain the pasta. Add the cooking liquid, pasta, half the parmesan cheese, and the butter back in your saucepan and put it back on medium heat as you toss the pasta gently to get the ingredients to combine.

    Have a little taste as Jamie Oliver would say, if you need to add more salt/pepper then go for it and then cook on. This whole bit should take one to two minutes at most. Divide the pasta between your serving plates and top with parmesan cheese and your herb of choice.

    Mushroom Pasta

    Taste. Your welcome.

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    Reader Interactions

    Comments

    1. Santa Monica Pizza & Pasta Co. says

      May 12, 2013 at 6:33 pm

      Reblogged this on Santa Monica Pizza & Pasta Co..

      Reply
    2. agatapokutycka says

      June 09, 2013 at 12:09 pm

      Hello 🙂
      I have nominated you for The Liebster Award, you can read all about it here http://barktime.wordpress.com/2013/06/09/the-liebster-award/– just my little way of saying that I think your blog is fab! xx

      Reply
      • sarahjmir says

        June 17, 2013 at 3:16 am

        Oh wow thanks so much - I just saw this!!!

        Reply
    3. Move Eat Create says

      June 20, 2013 at 1:43 am

      Oh, this looks beautiful!

      Reply
    4. Rads says

      February 14, 2021 at 7:41 pm

      Made this for our Valentines dinner and it was so so good..simple ingredients, so flavourful would be a repeat in our house !!

      Reply

    Trackbacks

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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