A recipe for my brother – garlic mushroom spaghetti
A recipe for my brother – Garlic mushroom spaghetti
I don’t know about you lot but after a week of Christmas/holiday stodge, I really, really, really don’t want to see another potato (roasted, chips, whatever!) or piece of ham or turkey again anytime soon. I hate turkey anyway so I’ve already patted myself on the back for eating 2 slices over Chrimbo – my contribution to helping dispose of Christmas leftovers.
It however gets to this New Year period for me to get some serious cravings for all other types of food and, in particular, pasta!
I’ve already been tucking into my noodle cupboard throughout Christmas – other people make ham/turkey sandwiches, I make noodles to eat with cold ham/turkey…
So, I’ve really had a pasta craving for a few days now but I wanted something without meat (for once) and something really quick and easy to make.
When I opened my fridge to inspect what was there, I spied a beautiful box of fresh chestnut mushrooms, which instantly made me think of my brother, who now lives in Vancouver with his wife while he’s studying for his Masters degree.
My brother has always loved mushrooms; he’d quite happily eat them every day if he could. His wife loves garlic too so I think this recipe will go down a treat with the both of them. I made this yesterday and it was so yummy that I might have to make it again today. As I’m now about to embark on a few months of ‘healthier eating’, I think this is a reasonable way to start. I’m not saying it’s super healthy but compared to my recent rich treats, it is so much better! The 10 minutes it takes to make it also helps.
If you’d like to know what I put into this garlic mushroom spaghetti, read below or click for the recipe here.
Lots of love
Garlic mushroom spaghetti (for 2)
Pasta of your choice, cooked following the packet’s instructions (normal/wholemeal)
8-10 chestnut mushrooms, sliced
2-3 large cloves of garlic, peeled and sliced thinly
1 cup of fresh parsley, roughly chopped
1 tablespoon of olive oil
½ – ¾ tablespoon of worchestershire sauce
20-25 grams of butter
Salt and pepper for seasoning
Put your pasta on to cook as per the packet’s instructions but allow 5-6 minutes before it’s cooked to begin preparing your garlic mushrooms.
In a saucepan, add a good pinch of salt in the pan as you heat the oil and melt the butter. When the butter’s melted, add your sliced garlic but keep your hob on medium. Tilt your saucepan sideways and keep spooning the butter/oil over the garlic in a corner of the pan. You’re basically gently frying the mushrooms for about a minute until they go golden (but not brown and burnt).
When your garlic’s a lovely golden brown, whack the heat back up to maximum and add your mushrooms and toss evenly so all of your mushrooms are coated. If your mushrooms are older, they might soak up all the oil and butter but fresh chestnut mushrooms will probably release quite a lot of water. Keep frying the mushrooms for a few minutes and add your worchestershire sauce and parsley.
When your pasta’s cooked, drain your pasta and toss this into your saucepan with the mushrooms. Turn the heat off and mix your pasta so it absorbs any of the mushroom/worchestershire sauce liquor. Season with more salt if needed.
To serve, grate some fresh parmesan cheese and black pepper.
You can vary this as well by throwing in a couple of cherry tomatoes sliced in half when you add the parsley. The heat will half cook the tomatoes enough to soften them and help them release their liquid, which will create an extra little bit of sauce for this dry pasta dish. Enjoy!