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.

Spaghetti with Mushrooms

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

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.

I saw some gorgeous large flat mushrooms (field mushrooms or Portobello mushrooms) at my farmers’ market this past Saturday and grabbed a bagful: 6 large ones to a bag. They were set aside for dinner but I had absolutely no idea what I’d do with them. Thoughts originally turned to frying them in butter and then stuffing them into buns – like mushroom burgers; however, a flick through Nigel Slater’s Kitchen Diaries turned up a recipe for baked mushrooms. A tweak here and there (and cutting down on the amount of butter!) and the following recipe was created. So warm and comforting for yet another rainy and cold London evening.

Baked Mushroom

Baked Portobello Mushrooms
based on a recipe in The Kitchen Diaries
serves 2.

6 large field/Portobello mushrooms
50 g butter, softened or cubed finely
1 clove garlic, minced finely or crushed
1 tsp Dijon mustard
white wine, a good splash
juice of 1/2 a lemon
olive oil
salt and pepper

Preheat the oven to 200 degrees Celsius.

Place the mushrooms cup side up in a baking dish – they can be packed together but should not overlap. Mix together the butter, garlic, mustard, wine and lemon juice. Distribute this across the mushroom cups. Drizzle olive oil over the whole lot; I also pour some into the base of the dish and swirl it around to get the tops of the mushroom caps (now at the bottom of the dish). Sprinkle salt and pepper overtop.

Cover the baking dish with foil and place in the oven. Bake for about 30 minutes, until the mushrooms have released some of their juice and the whole thing smells wonderfully buttery and garlicky. You’ll need to occasionally baste the mushrooms with some of the buttery juices.

Serve with lots of bread. We are a carb friendly household.