Every so often I post a "mystery" Kitchen Witch recipe photo and challenge friends and readers to guess what the recipe was called...
And the winner - well they get a custom made recipe from me!
Created based on favourite dishes and ingredients, I concoct, film, and name an entire dish after one special person and today I'm proud to present my new friend Shawn's Shroomy Schpaghetti as my entry for Weekday Wednesday!
Shawn is a student who loves mushrooms and lives a vegetarian lifestyle - so, with that in mind, I knew something quick, easy, affordable, and filled with mushrooms might just reflect this lovely young man in the form of a dish and, I have to say, not only did my husband and I love this, we're inspired to experiment further with vegetarian cooking!
So Shawn, this one's for you :-)
To visit the printable recipe, just click HERE.
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 cup chopped walnuts, toasted
- 1 tsp plus 1/4 cup extra virgin olive oil
- 2 cups sliced mushrooms, any variety
- 1 cup chopped onion
- 1 tsp good quality salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 4 cloves chopped garlic
- juice of half a fresh lemon
- 1 handful good quality spaghetti
- 1/2 cup julienned fresh herbs (I like parsley, sage, rosemary, and thyme)
- the zest from 1 whole lemon
- extra virgin olive oil and black pepper to finish
- Get started by drizzling 1 tsp of extra virgin olive oil in a non stick pan and saute 2 cups of sliced mushrooms - any variety - along with 1 cup of chopped onion over medium high heat. Saute just until the mushrooms begin to lose their water and the onion grows soft.
- Add 1 tsp of good quality salt, 1 tsp dried thyme, and 1/2 tsp black pepper.
- Continue to saute for another 2 minutes and then add four cloves of chopped garlic.
- Saute another 2 minutes and add the juice of half a fresh lemon and 1/4 cup of extra virgin olive oil to the pan.
- Meanwhile, bring a large pot of water to boil and add a liberal amount of salt along with a handful of schapagetti. Boil 7 minutes until al dente and using tongs transfer the cooked pasta to the mushroom sauce.
- Mix well, add the toasted walnuts and a half cup of fresh herbs
- Plate and drizzle with additional extra virgin olive oil, sprinkle with lemon zest, and season with fresh cracked black pepper.
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