MUSHROOM AGLIO OLIO

Tuesday, 18 July 2017






This is a quick and easy Aglio Olio recipe my hubby whipped up using some of the left over ingredients. He just used mushrooms and some the herbs for a mushroom Aglio Olio. You can also add some meat like bacon or ham if you want but we have had so much meat these few days we thought we would avoid it. He cooked this for today lunch.

Serves: 4


INGREDIENTS:

400g spaghetti
200g brown button mushroom (thick slices)
4 – 5 tablespoons olive oil
4 cloves garlic (finely chopped)
1 medium size white onion (finely diced)
1 bunch Italian parsley (chopped)
1 stick rosemary – optional
Salt and ground black pepper to taste
2 cubes chicken or vegetable stock – optional
Worcestershire sauce


METHOD:

1.  Bring a big pot of water to boil over high heat. Add salt and 2 cubes of chicken or vegetable stock to taste. The stock cubes are optional but using it adds a layer of flavour into the pasta. The water used to cook the pasta in should taste just salty. This is very important as without it the resulting dish would taste bland. Add the spaghetti and cook according to the directions on the package, less half to one minute. This is because the pasta will continue cooking in the frying pan and keeping it just under out of the pot will ensure the pasta remains al dente.

2.  Once the pasta has been put in the pot to cook, you can start the frying pan. Heat olive oil over medium heat. Here my husband threw in a sprig of rosemary to infuse the oil with a bit of fragrance. When infused, remove the rosemary and add in the onion. Season the onions with a small pinch of salt and black pepper. Fry the onions till soft. Add in mushroom and a little more seasoning. Toss it well, then add in the garlic and throw in dash of Worcestershire sauce.

3.  By this time, the pasta should be ready. Add the drained pasta to the frying pan remembering to reserved some of pasta’s cooking water (about 5 to 6 tablespoons) and toss through well. Add 4 or 5 tablespoons of the cooking liquid in along with the pasta as you toss. It will help the oils and flavours adhere to the pasta.

4.  Turn off the heat, add the parsley and toss through. There will be enough residual heat to warm the parsley through.

5.  Serve immediately.

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