Spaghetti with Mushroom Sauce
- Peanut free
- Nut free
- Easy recipes
Finely chopping the mushrooms in a food processor makes for easy work and allows the sauce to stick well to the pasta. Other long pasta, such as linguine or fettuccine, are also appropriate, and, in a pinch, you can use any short pasta.
Ingredients
- 1 lb (500 g) cremini or white mushrooms
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 anchovy fillets, minced
- 1/4 tsp (1 mL) black pepper
- 1/2 cup (125 mL) finely chopped fresh parsley
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) dry white wine or vermouth
- 1 lb (500 g) spaghetti
- 2 tbsp (30 mL) butter
- Grated Parmesan cheese
Preparation
Using hands, break mushrooms into large chunks; place in food processor and process until finely chopped.
Set aside. In large shallow saucepan, heat oil over medium-high heat; cook onion and garlic until soft, about 3 minutes. Add anchovies and pepper; cook until anchovies are dissolved, about 1 minute. Stir in mushrooms, parsley and salt; cook, stirring often, until mixture is pasty and almost dry, 5 to 7 minutes. Add wine; boil until liquid is evaporated, about 2 minutes.
Meanwhile, cook spaghetti according to package directions until al dente; drain, reserving 1/2 cup/125 mL of the cooking liquid. Stir cooking liquid into mushroom sauce with butter. Spoon over spaghetti. Serve with Parmesan cheese.
Makes 4 to 6 servings.
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