- Serves: 4
- Preparation: 15 minutes
- Cooks In: 15 minutes
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Ingredients
Method
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
Feel free to use any of your favourite mushroom varieties for this recipe, whether it's a mix of different kinds or just one type.
The key to enhancing the mushrooms' flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it's worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it's a luxurious addition.
Ingredients
Directions
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
Feel free to use any of your favourite mushroom varieties for this recipe, whether it's a mix of different kinds or just one type.
The key to enhancing the mushrooms' flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it's worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it's a luxurious addition.
