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  • Writer's pictureTina

Mushroom and Garlic Spaghetti




One of the things I love about the Ligonier Country Market is its array of vendors. I have been introduced to amazingly high-quality food items grown with love, knowledge, and pride. One of my favorite vendors is our neighbor, whom we call “the mushroom guy” from Sundreams Farm. Last Saturday, “the mushroom guy,” asked if we were interested in trading our soap for his mushrooms. Of course, we said yes. We came home with beautiful black pearl and lion’s mane mushrooms.


One of the things I struggle most with with fresh produce is using it before it goes bad. I refused to allow those gorgeous fungi to go to waste, so I quickly looked up an easy recipe to use them. My bib overall wearing wonder buns enjoys mushrooms, and I wanted to create something simple and delicious for him. My search led me to a mushroom and garlic pasta recipe with Romano cheese. This meal was simple, delicious, meatless, and enjoyable.


If you attend the Ligonier Country Market, I highly recommend our neighbor, “the mushroom guy,” from Sundreams Farm. He is incredibly knowledgeable, is happy to discuss how to grow and use mushrooms, and is an all-around good guy. You can find Sundreams Farm across the aisle from us at site number PC41. I hope you enjoy this simple and delicious recipe.

Mushroom and Garlic Spaghetti


INGREDIENTS


1 pound dried spaghetti

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 pound cremini mushrooms, sliced (I used the black pearl and lion's mane mushrooms from Sundreams Farm)

Kosher salt

Freshly ground black pepper

6 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1/2 cup grated Pecorino Romano cheese, plus more for serving

2 tablespoons coarsely chopped fresh parsley leaves



INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes, or according to package instructions. Meanwhile, cook the mushrooms.


Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic, red pepper flakes if using, and the remaining 2 tablespoons butter and sauté for 1 minute more.


When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium heat until the cheese is melted and the sauce thickens and coats the pasta, about 2 minutes. Add the parsley and toss to combine. Serve in shallow bowls with more cheese for serving.


I found this recipe on thekitchen.com. I served this with bruschetta for an appetizer, salad, and fresh bread. It is carbohydrate overload, I know. However, it was delicious. If you want to lower the carbs, use vegetable spirals instead of pasta, skip the bread, and serve a salad.


Stay safe, be smart, eat well, know your farmer, and keep washing your hands on this overcast Friday.

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