Drunken Mushroom Spaghetti Recipes

DRUNKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

DRUNKEN MUSHROOM SPAGHETTI RECIPE

Steps:

• Bring a large pot of water to a boil for the pasta. Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes. In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes. Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes. Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce. Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes. Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.

DRUNKEN MUSHROOMS

Steps:

• Melt butter in medium skillet.
• Add mushrooms and garlic. Cook just until tender.
• Add wine and reduce heat to simmer.
• Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.

DRUNKEN MUSHROOM SOUP

Steps:

• Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
• Add mushrooms and saute for about 5 minutes.
• Stir in flour and stir until smooth.
• Cook for about 2 minutes, stirring constantly.
• Add water and stir until it's smooth and well blended.
• Add the rest of the ingredients and heat until the soup comes to a boil.
• Reduce heat and simmer uncovered for 10- 15 minutes.
• NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.