What happens when you mix browned mushrooms, roasted garlic, and pasta? Well, you go to a magical place. A place where kids will eat anything with glee, pots of oatmeal never overflow, and not only is Kerrygold butter $2 per pound but there is no such things as dairy allergies.
Ok, so I have never been there, but I am convinced such a place exists because I have found the portal. Maybe it is like Narnia where you can not enter after a certain age. Just with, you know, Kerrygold butter instead of Turkish delight.
But, I digress.
The ingredients are simple, but have a rich depth of flavor. The secret is browning the mushrooms properly.
The two most important things when browning mushrooms is to NOT overcrowd the pan and to use as little oil as possible. Mushrooms tend to soak up the oil and it changes their texture and flavor. For this dish, not over crowding meant doing the mushrooms in three batches. It takes a few minutes more, but is undoubtedly worth it. I was amazed when I realized how good a well browned mushroom tastes.
As for the garlic, the other hero, there is a lot of it but it is not super strong. Sliced garlic cooks up sweet instead of harsh. I used pre-peeled garlic because it was on clearance, and sliced it using a mandolin. I highly recommend doing the entire amount of sliced garlic but a bit of minced garlic can be replaced if needed. But, please, please, please brown the mushrooms in a lightly oiled pan in multiple batches. There just is no way around that part.
- 15 cloves garlic, peeled and thinly sliced*
- 2-3 tablespoons avocado oil, refined coconut oil, or ghee (which is not dairy free)
- 8 oz mushrooms, stemmed and sliced
- ¾ cup beef, chicken, or vegetable stock
- 2 tablespoons white wine (optional, but very tasty)
- 2 Tablespoons tasty extra virgin olive oik
- 8 oz. brown rice spaghetti, cooked
- 2 sprigs thyme, just the leaves
- 1 tablespoon chopped fresh parsley
- *If you are unable to do that much garlic, you can use 1-2 cloves minced garlic, but the flavor will not be quite the same.
- Heat two tablespoons of ghee or oil in a 16" skillet over low heat. Add the sliced garlic. Stir constantly until the garlic just begins to change to a more golden color. Be careful as garlic can burn quickly. Remove the garlic and set aside.
- If there is extra oil or ghee that you can drain off of the garlic, put a very small amount back in the pan. Just enough to give a very, very light coating. Turn the heat up to medium, and let the heat adjust for a minute or two. Add ⅓ of the mushrooms. Shift mushrooms around to be a single layer. Let cook for about 3-4 minutes, then stir and cook for a few minutes more until the mushrooms are nice and golden. Remove the cooked mushrooms to the bowl with the garlic and repeat with two more batches of mushrooms.
- Pour the stock and wine into the skillet and bring to a boil. Add the mushrooms and garlic and thyme. Boil until the stock is reduced by about ⅔. To test the sauce coat the back of a metal spoon with it. Run your finger down the back of the spoon and if the strike through the sauce remains, the sauce is done. Whisk in the olive oil when the sauce is reduced.
- Add the pasta and toss to combine.
- Sprinkle with chopped parsley and serve.
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