Creamy Mushroom SpaghettiSubmitted by: PKELLY6465
IntroductionRachael Ray 30 min meal Rachael Ray 30 min meal
1 pound whole-wheat or whole-grain spaghetti
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra virgin olive oil (EVOO), (eyeball it)
3-4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano Reggiano or Romano, for topping
1 tsp nutmeg
Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
Heat a large deep skillet with EVOOl over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3-4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
Number of Servings: 4
Recipe submitted by SparkPeople user PKELLY6465.