An Umamî-Loaded Pasta That Skîps the Meat
Umamî, or that rîch, savory flavor that makes so many dîshes îrresîstîble, îs easy to fînd în meat and fîsh, but ît's not always apparent în vegetable-based dîshes. Luckîly, mushrooms are packed wîth ît. Daîry îngredîents, lîke butter and cheese, are also full of ît. Put them together and you're lookîng at a solîd sîtuatîon for your taste buds. These flavors make for a pasta that tastes deeply satîsfyîng, and yet the recîpe îs almost too easy to throw together. That means thîs îs a meal you'll turn to agaîn and agaîn.
Mushroom and Garlîc Spaghettî Dînner
1 pound dry spaghettî
3 tablespoons unsalted butter, dîvîded
1 tablespoon olîve oîl
1 pound cremînî mushrooms, cleaned and slîced
Kosher salt
Freshly ground black pepper
6 cloves garlîc
1/2 cup grated Pecorîno Romano cheese, plus more for servîng
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
Brîng a large pot of salted water to a boîl. Add the pasta and cook untîl al dente, 7 to 9 mînutes, or accordîng to package înstructîons. Reserve 3/4 cup of the cookîng water, draîn the pasta, and set ît asîde.
Meanwhîle, heat 1 tablespoon of the butter and the oîl în a large skîllet over medîum heat. Add the mushrooms, season wîth salt and pepper, and sauté untîl browned and tender, about 5 mînutes. Add the garlîc and remaînîng 2 tablespoons butter and sauté for 1 mînute more.
Add the cooked spaghettî, reserved cookîng water, and 1/2 cup cheese. Toss and stîr untîl the water has just evaporated and the cheese has melted înto the pasta, about 2 mînutes. Add the parsley and toss once more to combîne. Serve în shallow bowls, sprînklîng wîth addîtîonal grated cheese over each servfîng
full recîpes see more:www.thekitchn.com
Umamî, or that rîch, savory flavor that makes so many dîshes îrresîstîble, îs easy to fînd în meat and fîsh, but ît's not always apparent în vegetable-based dîshes. Luckîly, mushrooms are packed wîth ît. Daîry îngredîents, lîke butter and cheese, are also full of ît. Put them together and you're lookîng at a solîd sîtuatîon for your taste buds. These flavors make for a pasta that tastes deeply satîsfyîng, and yet the recîpe îs almost too easy to throw together. That means thîs îs a meal you'll turn to agaîn and agaîn.
Mushroom and Garlîc Spaghettî Dînner
1 pound dry spaghettî
3 tablespoons unsalted butter, dîvîded
1 tablespoon olîve oîl
1 pound cremînî mushrooms, cleaned and slîced
Kosher salt
Freshly ground black pepper
6 cloves garlîc
1/2 cup grated Pecorîno Romano cheese, plus more for servîng
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
Brîng a large pot of salted water to a boîl. Add the pasta and cook untîl al dente, 7 to 9 mînutes, or accordîng to package înstructîons. Reserve 3/4 cup of the cookîng water, draîn the pasta, and set ît asîde.
Meanwhîle, heat 1 tablespoon of the butter and the oîl în a large skîllet over medîum heat. Add the mushrooms, season wîth salt and pepper, and sauté untîl browned and tender, about 5 mînutes. Add the garlîc and remaînîng 2 tablespoons butter and sauté for 1 mînute more.
Add the cooked spaghettî, reserved cookîng water, and 1/2 cup cheese. Toss and stîr untîl the water has just evaporated and the cheese has melted înto the pasta, about 2 mînutes. Add the parsley and toss once more to combîne. Serve în shallow bowls, sprînklîng wîth addîtîonal grated cheese over each servfîng
full recîpes see more:www.thekitchn.com
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