Hey, it’s another quick pasta dish suitable for busy weeknights! As usual, no time to cook plus a tiny kitchen that needs some new organisation results in fast meals. I do pride myself on making do with what I have though and what I did have a while ago was quite the bounty of mushrooms and only little ol’ me to feed that night. It was pasta I was craving and I came across a Jamie Oliver recipe online that would suit. There’s a lot of hate going around for him and say what you like but his recipes are ideal for the small kitchen.
This dish really highlights the flavour of the mushrooms so do branch out from the regular white button ones. I’ve made this spaghetti a few times already, each time with a different combination of interesting mushrooms (the photos are from two different days). Oyster mushrooms and shimeji mushrooms, oyster mushrooms and Portobello mushrooms, shiitake mushrooms and enoki mushrooms – endless combinations! And hey, if you can afford it/find them, wild mushrooms would be superb.
Spaghetti with Mushrooms
adapted from a recipe by Jamie Oliver.
serves 2.
200-250g spaghetti or spaghettini
300-400g assorted mushrooms, cut or torn into bite sized pieces
1 clove garlic, minced finely
a large pinch of chili flakes
2 tbsps olive oil
splash of white wine
large pat of unsalted butter
juice of half a lemon
a small handful of parsley, chopped
salt to taste
Set a large pot of water to boil for the pasta.
Heat a large saute pan over medium heat. Add the oil, followed by the garlic and chili flakes. Stir briefly and then add all the mushrooms. Continue stirring. When the mushrooms start exuding water, add the splash of white wine and continue cooking until the mushrooms are as done as you like. Add the pat of butter and the lemon juice and stir through. Salt to taste.
The water should be boiling by now. Salt well and then boil your spaghetti until al dente. Drain and add to the mushrooms along with the chopped parsley and toss. Serve.
I’m submitting this post to Presto Pasta Nights, this week hosted by Susan of The Well-Seasoned Cook.
Thu, 20 May, 2010 at 00:25
looks delicious and I love that it is FAST!
Thu, 20 May, 2010 at 07:41
Looking at this recipe makes me wonder why people still order a takeaway? If you have the ingredients ready in the storecupboard or freezer. Then it’s ready in real quick time and you get to eat better and save money in these austere times.
As to Jamie Oliver – I think the guy is a genious, he’s never boring as he always has a different project on the go after the last one!
Thu, 20 May, 2010 at 09:06
Not a big fan of Mr Oliver, but some of his recipes are pretty good and simple. This looks to be another one of them.
Thu, 20 May, 2010 at 12:08
I, on the other hand, am a huge Jamie Oliver fan – for his brilliantly simple and tasty dishes and for all his efforts to bring healthy eating to the world – one country at a time, it seems.
Anyway, enough blathering about him – your pasta with mushrooms has me drooling. Thanks for sharing with Presto Pasta Nights.
Thu, 20 May, 2010 at 14:38
So simple but yet such a satisfying dish!
Thu, 20 May, 2010 at 15:24
All those great mushrooms! What flavor in a very simple dish.
Thanks, Su-Lin, for your PPN recipe!
Thu, 20 May, 2010 at 19:11
I was thinking about what to make for my parents this weekend…spaghetti w/ mushroom! Thanks! Btw, don’t you love the way Jamie Oliver says the word ‘basil’? My friends and I get a kick out of it every time he says it on his show(s).
Thu, 20 May, 2010 at 20:41
Uhh, if there’s no meat in a dish I feel very unsatisfied. Guy thing?
Fri, 21 May, 2010 at 15:56
I agree with Wild Boar. Looks good, but meat is better?
Fri, 21 May, 2010 at 18:36
In addition to the wine, I’d like to suggest adding Crème fraiche and top with bacon bits for a carbonara-style pasta to suit the meat-lovers.
Fri, 21 May, 2010 at 21:42
looks really good! and what’s not to love about Jamie O?
Sat, 22 May, 2010 at 07:43
I love mushrooms a lot! They always make any dish more delicious and it gives a twist.
Sun, 23 May, 2010 at 00:18
This just proves that simple and easy can also be fantastic! And, for the meat-lovers, who said you couldn’t have a steak as the entree? And, some greens next to that.
Jamie rocks!
Sun, 23 May, 2010 at 01:38
What a lovely recipe!
And you lay it out so well.
Sometimes recipes can be so daunting.
Thanks for stopping by Su-lin
Carolg
Sun, 23 May, 2010 at 15:54
I too am a big fan of Jamie Oliver – or at least his cooking style. (His manner can be a little grating at times.)
This dish sounds great! We really should splash out every so often and get some of the expensive mushrooms. But I feel certain that this would be almost as good if we used regular white or brown button mushrooms combined with some Chinatown dried mushrooms (I think they’re portobellos) that have been soaked in a small amount of water for a couple of hours.
To Wild Boar and Su-Min: I’m a meat eater but we’ve discovered that using dried mushrooms can add a similar dimension that meat does.
Sun, 23 May, 2010 at 20:12
Quick, easy and delicious. I love it!
Tue, 25 May, 2010 at 01:44
i lurv shimeji mushrooms and shitake mushrooms (oyster mushrooms are another fave). love pasta with mushrooms- quick, simply, easy elegant. a nice, one, Su-lin. x shayma
Tue, 25 May, 2010 at 21:46
kat: Fast is good in our household!
Robert: He is definitely the workaholic but it’s all to our benefit! Totally agree with you about this vs takeaways. Trying myself to depend less on takeaways.
Dave: I haven’t tried a lot of his recipes but so far everything I tried has worked. Can’t remember any duds.
Ruth: Yes, wait till you see his latest series – Jamie Does… Great international inspired recipes!
3hungrytummies: Yes! It’s so comforting.
Susan: And thank you for hosting it this week!
June: Ah, basil – like the man’s name – bah-sil, rather than bay-sil? It’s the English way!
Wild Boar: Toss in some pancetta!
Su-Min: And for you, toss in a pork chop!
Ivan: Wow – meat AND cream! 😀
ilse: Some people just can’t stand him it seems.
bedframes: In a way, mushrooms are quite meaty as they are!
Claudia: Oh definitely! This would be perfect as a starter pasta!
parisbreakfasts: Thank you so much!
Elizabeth: I think the Chinatown dried ones are shiitakes – their flavour really concentrates when they dry – excellent choice!
The Food Hunter: Oh yes!
shayma: It’s simple and easy too – thank you!
Thu, 9 Jun, 2016 at 15:34
Great site you have here but I was wondering if you knew of any message boards that
cover the same topics talked about here? I’d really like to be a part of community where I can get
feedback from other experienced people that share the same interest.
If you have any suggestions, please let me know. Thanks!
Tue, 11 Apr, 2017 at 05:35
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