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salt mushrooms extra-virgin olive oil leeks garlic freshly ground black pepper thyme white wine cream Romano
Viewed: 30 - Published at: 8 years agoIngredients
- Salt
- 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, eyeball it
- 2 leeks
- 3 to 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
Method
- Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
- Wipe mushrooms clean with damp towel.
- Remove woody stems.
- Thinly slice the mushrooms.
- Heat a large deep skillet with extra-virgin olive oil 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 to 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.
