Spaghetti with Garlicky Marsala Mushrooms
Katherine Hampton
ingredients
- 5 Tablespoons extra virgin olive oil
- 1 Pound white mushrooms ,caps quartered
- 1 Pound shiitake mushrooms,stems discarded,caps quartered
- Salt
- Freshly Ground Pepper
- 4 large garlic cloves, 2 thinly sliced and 2 minced
- 1 medium shallot, thinly sliced
- 1 1/2 teaspoons minced rosemary
- 1/2 cup dry Marsala wine
- 3 Tablespoons balsamic vinegar
- 6 Calamata olives, pitted and coarsely chopped
- 3/4 pound spaghetti
- 2 tablespoons unsalted butter
- 1/3 cup freshly grated parmesan cheese, plus more for serving
directions
- 1
In a very large skillet, heat 2 tablespoons of the olive oil. Add the white and shiitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 stirring,once. Uncover and cook over high heat, stirring once, until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, the shallot, and rosemary and cook,stirring until fragrant, about 2 minutes. Add the marsala and cook until evaporated about 30 seconds.
- 2
Add the vinegar and cook, stirring for 30 seconds. Stir in the minced garlic ,olives and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cover and keep warm.
- 3
In a large pot of boiling salted water, cook spaghetti until al dente; Drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan .Transfer the spaghetti to bowls,sprinkle with the chives, and serve, passing more parmesan at the table.
notes
Wine Suggestion: Medium bodied,soft red wine 2004 Menage a trois California Red Table Wine
Source: Katherine Hampton
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