Drunken Mushroom Spaghetti Recipes

DRUNKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

DRUNKEN SPAGHETTI

Steps:

• Bring salted water to boil in a large pot. Add the spaghetti and cook for 6 to 7 minutes, pasta should still be a little firm in the middle (just before the pasta is al dente).
• In a saucepan, heat the extra-virgin olive oil. Add the garlic, anchovy fillets and chili peppers, and cook for about 2 to 3 minutes. Add the spaghetti to the pan, and toss well. Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. Add freshly chopped parsley and grated pecorino cheese to pasta, and toss well.
• Remove the pasta from heat, transfer to a warm bowl and serve immediately.

DRUNKEN PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of heavily salted water to a boil.
• Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2-4 minutes. Transfer the bread crumbs to a heatproof bowl.
• Add the parsley, lemon zest, and salt and stir to combine. Set aside.
• Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6-7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
• While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
• Add the red wine to the pan and cook until reduced by about 25%, 2-3 minutes.
• Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2-3 minutes.
• Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
• Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
• Enjoy!

DRUNKEN MUSHROOM SPAGHETTI RECIPE

Steps:

• Bring a large pot of water to a boil for the pasta. Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes. In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes. Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes. Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce. Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes. Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.

DRUNKEN MUSHROOMS

Steps:

• Melt butter in medium skillet.
• Add mushrooms and garlic. Cook just until tender.
• Add wine and reduce heat to simmer.
• Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.

DRUNKEN TUSCAN PASTA

Steps:

• Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
• Bring the wine and water to a boil over high heat.
• When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
• Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
• Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
• Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
• Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
• Add the greens to the pan; season with salt, pepper, and nutmeg.
• When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
• Drain pasta well and add it to the skillet.
• Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
• Adjust the seasonings and serve; pass the extra cheese at the table.