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“Creamy” spaghetti with shiitakes, lemon and parmesan
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
Jimmy Ogro
@jimmy- Ingredients
- Recipe
- olive oil2 tablespoon
- fresh shiitakes250 g
- leek1/2 unit(s)
- Soaghetti or Bucatini200 g
- sour cream1/2 cup
- lemon zest and juice1/2 unit(s)
- unsalted butter1 tablespoon
- grated parmesan1/2 cup
- Freshly ground black pepper1/2 teaspoon
- salt1/2 teaspoon
- Chop the shiitaks, reserving the stalks. melt the butter along with the oil in a high-rim skillet over medium-high heat and cook half of the mushrooms in a single layer, without stirring, until the edges are golden and starting to crisp (about 3 minutes). stir in the mushrooms and continue to cook, stirring occasionally, until all sides are golden and crispy (another 5 minutes). Reserve.
- repeat the same process with the other half of the mushrooms.
- reduce the heat to medium-low and place all the mushrooms back in the skillet. add the leek and cook, stirring constantly, let it sweat well until it becomes transparent (about 3 minutes)
- while taking care of step 3, boil the water in a large pot with salt and the shiitake stalks for about 10 minutes.
- remove the stalks with a slotted spoon and cook the pasta, stirring occasionally, until VERY al dente, about 2 minutes less than package directions.
- using tongs, transfer the pasta to the pan with the mushrooms and add the cream and two ladles (1xic) of the pasta cooking water.
- increase the heat to medium, bring to a boil and cook, stirring constantly, until the pasta is al dente and the liquid is slightly thick (like 3 to 5 minutes)
- turn off the fire. add the lemon zest and juice, butter, parmesan and lots of black pepper and mix well. taste and season with more salt, if necessary.
- Divide the dough into bowls and top with more Parmesan.
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