Recipe by Manami
Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference.
- 1⁄4 cup extra virgin olive oil
- 8 garlic cloves, chopped fine
- 1 1⁄2 lbs assorted mushrooms, cleaned and sliced 1/4 inch thick (about 6 cups)
- fresh ground black pepper
- 8 fresh sage leaves, chopped
- 1 pinch crushed red pepper flakes (or to taste)
- 1 lb spaghetti
- 1 cup vegetable stock (we used vegetable stock that we had already made) or 1 cup water (we used vegetable stock that we had already made)
- 1⁄4 cup chopped fresh flat-leaf Italian parsley
- 1 cup freshly grated parmigiano-reggiano cheese
Directions See How It's Made
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Heat the olive oil in a large skillet over medium heat.
- Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
- Add as many of the mushrooms as will fit comfortably into the skillet.
- Season lightly with salt and pepper and toss in the sage.
- Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
- Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you’ll have to wait for that liquid to boil off before the mushrooms begin to brown.).
- Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
- Cook until the liquid is reduced by about half, about 5 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
- Check the seasoning, adding salt and peppers if necessary.
- Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.