Summer Mushroom Spaghetti
Summer Mushroom Spaghetti recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| ⅓ | cup |
olive oil
|
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | pound |
mushrooms
sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | cup |
parsley leaves
minced |
|
| ⅓ | cup |
red wine
dry |
*
|
| ½ | pound |
spaghetti
thin, uncooked |
|
|
Parmesan cheese
grated, (optional) |
*
|
||
|
red hot chili pepper, dried
crushed, (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 79 | ml |
olive oil
|
|
| 3 | cloves |
garlic
peeled and minced |
|
| 453.6 | g |
mushrooms
sliced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
oregano
dried |
|
| 59 | ml |
parsley leaves
minced |
|
| 79 | ml |
red wine
dry |
*
|
| 226.8 | g |
spaghetti
thin, uncooked |
|
| 1 | x |
Parmesan cheese
grated, (optional) |
*
|
| 1 | x |
red hot chili pepper, dried
crushed, (optional) |
*
|
Directions
In a 10-inch skillet, over moderate heat, cook the butter, olive oil, and garlic for about 1 minute.
Do not brown the garlic. Add mushrooms and cook, turning often, until softened. About 5 minutes.
Sprinkle with salt, oregano and parsley.
Pour in wine. Stir well to heat wine; cover and keep warm off heat.
Meanwhile, break spaghetti strands in half and cook according to package directions.
Drain well. Add mushroom sauce to cooked thin spaghetti, and toss well.
Serve on warmed plates.
Accompany with Parmesan cheese and red peppers for those who want to sprinkle this over the top.
