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Spaghetti alla chitarra with roasted wild mushrooms

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 2 tbsp of butter
  • 3 tbsp of olive oil
  • 3 shallots minced
  • 6-8 garlic cloves minced
  • 4 cups of chicken stock
  • 1 cup of water
  • 1 lb. of spaghetti alla chitarra or pasta of your choice
  • 1 lemon
  • 1 cup of freshly grated Parmigiano-Reggiano cheese
  • 4 sprigs of thyme
  • 16 oz. of wild mushrooms any combination of Shiitake, Chanterelles, Enoki, Oyster, and Porcini, and Hen of the Woods
  • 1/4 cup of toasted pine nuts
  • salt/pepper to taste

Instructions

  • Preheat oven to 425 degrees. Lightly wash, dry and chop mushrooms. Place mushrooms, 1 shallot and 2 garlic cloves in a cast iron skillet, drizzle with a tbsp of olive oil and toss. Make sure mushrooms are in one even layer. Roast at 425 degrees for 30 minutes (or until mushrooms are well browned). Set mushrooms aside.
  • Meanwhile, In a large pot, melt butter over medium/low heat. Add 2 tbsp of olive oil, remaining shallot and garlic. Cook for 2-3 minutes.
  • Add chicken stock, and a cup of water to the pot, and bring to a boil. Add 1 tsp of salt. Add spaghetti all chitarra to boiling chicken stock, reduce heat to a low boil.
  • Cooking note:
  • The pasta may not be entirely covered by the cooking liquid, and that's ok. You can choose to "break up" the pasta if you're working with long pieces (the pasta I use comes into "rolled up portions" versus long strands so it fits will in the pot). Just break long pasta in half before adding to the pot.
  • Since you are using less cooking liquid, be mindful to stay near the pot and continue to stir and mix pasta to make sure it is not sticking together, sticking to the pot and all of the noodles are evenly cooked. As the pasta "softens" it becomes easier to mix.
  • Cook pasta until just al dente (do NOT overcook). Tun off heat. In the pot with the cooked pasta add the zest/juice of one lemon, 1/2 cup of Parmigiano cheese, black pepper, and thyme. Gently toss.
  • Transfer cooked pasta to serving dish. Add roasted mushrooms on top and gently toss. Garnish with additional Parmigiano, thyme and toasted pine nuts.
  • Serve immediately and enjoy