Dinner Tonight: Spaghetti with Mushrooms and Parmesan Sage Breadcrumbs

I asked my boyfriend what he wanted for dinner the other night and he said “pasta!” I love making pasta dishes but I do get bored with the classic spaghetti and meatballs. So if you’re craving pasta, but want something different, this recipe is a great alternative. It’s also vegetarian, so if you’re having a dinner party, this is the perfect thing to make along with a salad if there are non-meat eaters coming over. The breadcrumbs add a wonderful crunchy savory texture to the creamy truffle pasta sauce. My friend Elena had some of this pasta and had the best reaction ever. She just looked up and said with wide eyes, “Heath, this is so good. I don’t know what to do.”  Well Elena, this is what you do:

Enjoy!

Heather

Spaghetti with Mushrooms and Parmesan Sage Breadcrumbs

Serves 6

  • 2 slices whole wheat bread
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup fresh sage leaves
  • 3 cloves of garlic, crushed
  • 3/4 cup dried oyster mushrooms
  • 2  cups  boiling water
  • 8  ounces  whole wheat spaghetti
  • 2 teaspoons kosher salt, divided
  • 1  tablespoon olive oil
  • 2 large shallots, finely chopped
  • 2  large Portabella mushrooms, coarsely chopped
  • 2 ounces, crimini mushrooms, sliced
  • 2 ounces, baby bella mushrooms, sliced
  • 3  garlic cloves, minced
  • 1/4 cup   dry sherry
  • 1 1/4  Parmigiano-Reggiano cheese, grated, divided
  • 1/4  cup  heavy whipping cream
  • 1 tablespoon  finely chopped fresh sage
  • 2 teaspoons freshly cracked black pepper, divided
  • White  truffle oil for drizzling

Bring a large pot filled with 2 quarts of salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes.

MAKE BREAD CRUMBS: Cut the crusts off of bread. Tear in to pieces and place in a food processor. Process until ground into breadcrumbs.  Heat a non-stick skillet over medium heat. Add 3 tablespoons of butter, oil and garlic and cook for 1 minute. Add the sage and cook for another minute. Add the breadcrumbs and stir. Season with salt and pepper and cook for 1 minute or until until golden. Stir in 1/2 cup grated parmesan cheese. Remove from heat and set aside.

Rinse dried oyster mushrooms and place in large bowl. Carefully pour 1 1/2 cups of bowling water in to the bowl and let stand  20 to 30 minutes before draining. Be sure to reserve 1 cup of mushroom soaking water. Chop oyster mushrooms.

Heat olive oil in a large skillet over medium-high heat. Add shallots, various chopped mushrooms, and garlic; sauté 5 minutes, stir. Stir in oyster mushrooms, sherry, and season with a pinch or two of salt; cook 3 minute or until liquid evaporates.

Reduce heat to medium. Add the cooked spaghetti, 1 cup reserved mushroom soaking water,  3/4 cup grated Parmesan cheese, heavy whipping cream, chopped sage, and freshly cracked black pepper pepper. Using tongs, toss well to combine. Place pasta on plates to serve, drizzle with white truffle oil and sprinkle generously with parmesan sage breadcrumbs before serving.

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2 Comments

Filed under Heather Platt, Main Course, Vegetarian

2 responses to “Dinner Tonight: Spaghetti with Mushrooms and Parmesan Sage Breadcrumbs

  1. looks so good. do you think i could do it with nonfat or lowfat milk, a little olive oil and some flour to cut down on the fat?

    Like

    • HP

      I definitely think that would work. If you wanted to make it even simpler and cut back on the fat, I think it would be fine with just a tablespoon or two of the heavy whipping cream. There’s so much flavor from the mushrooms, sage, and truffle oil already that whipping cream is kind of a bonus. And you could always add more of the mushroom water to keep it moist. Let me know how it goes!

      Like

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