California Central Coast Recipes
Thin Spaghetti with Wild Mushrooms
Thin Spaghetti with Wild Mushrooms will transport your memory's taste and smell to that of Bologna Italy. It's absolutely delicious and surprisingly very easy to make! This recipe is very typical of the kind of pasta dish you would find in a trattoria in Bologna, very simple and not tomato based, but broth based. Of course in Bologna it's always served with fresh egg pasta like tagliatelle, but thin spaghetti will do in a pinch.
In lieu of "fresh wild mushrooms", I used fresh Shiitakes along with dried porcinis. Garlic, rosemary and beef broth made up the reset of the sauce. Very satisfying --and very "manly!" It is not just a "chick-dish!" All will love it! And it's so simple, "the cook" will especially love it!
Just add a salad and a glass of wine and you'll be in Bolognese bliss!
Preparation time: 30 minutesCooking time: 15 minutes
1/8 ounce Dried Porcinis mushrooms ,hydrated in 1 cup hot water for 30 minutes, then drained (reserve water for later) and slice the porcinis.
2 to 3 Tablespoons Extra virgin Olive Oil
1/2 pounds Shittake mushrooms , washed and sliced
2 to 3 cloves Garlic , peeled and minced
1 to 2 sprigs rosemary , depending on strength of aroma
1-1/2 cups Reduced sodium Beef Broth
Salt and pepper to taste
6 ounces thin spaghetti
Parmesan cheese , grated for topping at the table
1 Hydrate the dried porcini mushrooms with a cup of hot water and let sit and steep for 20-30 minutes. After hydrating, using a sieve, drain off the liquid, but reserve liquid for later. Coarsely chop the hydrated porcinis and set aside.
2 In a large stockpot over medium heat, add olive oil and heat. Add in shittake mushrooms and saute until they give off their juices and start to cook down.
3 Add in the hydrated porcinis mushrooms and stir well. When the shittake mushrooms are tender and almost all cooked, add in the garlic and rosemary sprigs and saute well until garlic and rosemary are fragrant.
4 Add in the Beef broth and continue to cook for a few minutes, stirring thoroughly. Add in some of the reserved porcini water and stir to amalgamate.
5 Add in salt and freshly cracked black pepper and reduce liquid down by half or so.
6 In the meantime, in a large pasta pot, fill with hot water and bring to a boil over high heat. When boiling, add in a tablespoon or so of salt, stir, bring back to boiling and add pasta. Stir well and cook as directed on pasta package.
7 When pasta is done, drain well and add to mushroom sauce. Remove sauce from heat. Toss well to distribute sauce evenly throughout the pasta. Top with a cup or so of Parmesan cheese.
8 Serve on dinner plates with additional grated Parmesan cheese available at the table.
A really nice Sangiovese or Chianti will go well with this meal.