Spaghetti With Preserved Olive Vegetable Shiitake Mushroom And Chili Recipe 455

SPAGHETTI WITH PRESERVED OLIVE VEGETABLE, SHIITAKE MUSHROOM AND CHILI RECIPE - (4.5/5)

Spaghetti with Preserved Olive Vegetable, Shiitake Mushroom and Chili Recipe - (4.5/5) image

Provided by cookism

Number Of Ingredients 12

Ingredients

200 g spaghetti
4 cloves garlic, thinly sliced
2 red chilis, thinly sliced
4 fresh shiitake mushroom, thinly sliced
4 tbsp preserved olive vegetable
4 shallots, thinly sliced
2 eggs
olive oil
1 tbsp soy sauce, to taste
pinch salt, to taste
pinch furikake, for garnish
pinch cayenne pepper, for garnish

Steps:

1. Put a large pot of water to boil. Season the water with salt, using 1 teaspoon of salt per litre of water. Cook spaghetti till al dente, drain and save some pasta water for later use. 2. In the meantime, heat a little olive oil in a frying pan over medium-high heat. Saute sliced garlic and chili till aromatic and garlic is lightly brown at the edges. Stir in mushrooms and cook for a few minutes till soft. Add in preserved olive vegetables followed by sliced onions, Mix well and transfer the pasta into the pan. 3. Season with soy sauce and salt to taste. Lightly toss the pasta to coat, adding a little pasta water if it is too dry. Divide pasta into serving plates and top each serving with a sunny side up. Garnish egg with furikake and cayenne pepper.

SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES

Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives image

Provided by Tina Miller

Categories Cheese Citrus Mushroom Pasta Sauté Vegetarian Quick & Easy High Fiber Asparagus Spring Chive Shallot Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

12 ounces spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 tablespoons fresh lemon juice
1 3/4 cups vegetable broth
1 tablespoon grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 cup chopped fresh chives
4 ounces shaved Asiago cheese*

Steps:

Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
*Available at some supermarkets, and at Italian markets and specialty food stores.

HERBED PASTA WITH SHIITAKE MUSHROOMS

Herbed Pasta With Shiitake Mushrooms image

A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.

Provided by Ingy1171

Categories European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb spaghetti noodles
1/4 cup olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
2 -3 garlic cloves, diced
1/2 medium onion, chopped
1 1/2 teaspoons chopped basil (I use freeze-dried)
1/2 teaspoon italian seasoning
1/2 cup milk
1/2 cup dry white wine
6 -9 dried shiitake mushrooms
1 cup parmigiano-reggiano cheese

Steps:

Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
Cook pasta according to package directions and set aside.
In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
Add wine. Cook another 2-3 minutes to allow flavors to blend.
Add milk and let simmer until liquid is almost evaporated.
Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
Sprinkle with Parmigiano-Reggiano and serve.

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