Try to use good quality oyster or chanterelle mushrooms in this dish, it will make a world of difference.
Mushroom Spaghetti with Lemon, Chilies and Garlic
1 fl oz olive oil
8 oz mushrooms sliced
1 clove garlic, chopped
1/2 tsp chilies
1/2 cup caramelized onion (onion cooled in olive oil for 30 – 40 minutes)
1 lemon juice
1 tbsp butter
1 fl oz parmesan cheese, grated
To taste salt and pepper
1/2 lb good quality dry spaghetti
1. In a heavy bottom sauté pan over high heat sauté the sliced mushrooms in olive oil trying to add some caramelization for about 2-3 minutes. Remember to add S & P along the way.
2. Reduce the heat and sweat the garlic then add the pre-cooked caramelized onions.
3. Meanwhile, cook the past al dente in plenty of salted boiling water. Then add it directly to the sauté pan, continue mixing.
4. Add some of the pasta water to keep the pasta moist – the starch in the water will help to give the sauce some body.
5. Add the butter, lemon and parmesan cheese, tossing to coat.
6. Serve immediately and enjoy!
Serves 2.
Quick Pickled Mushrooms
1 cup white vinegar
1/2 cup sugar
1/3 cup water
1/4 tsp chili flakes
1/2 lbs mushrooms, stemmed and ¼ “slice (any assortment will do)
1 shallot, thinly sliced
1 tbsp ginger, fine julienne
1. Prepare hot brine by combining the vinegar, sugar, water and chili flakes and bring to a simmer.
2. Pour the hot brine over the mushrooms I a non-reactive bowl and allow them cool.
3. Refrigerate overnight before using.
Makes 1 cup
Courtesy Chris Mills
Joey Restaurants