We are having another heat wave in the Bay area, so spending as little time as possible in the kitchen is my modus operandi at the moment. I have been hankering for mushrooms a lot these past few weeks. This is a yummy and quick pasta dish that incorporates East-West elements. Although I use shimeji mushrooms, I bet other mushrooms would work well as well.
Trefoil and Shimeji Mushroom Pasta
- 12 ounces of spaghetti
- 2 to 3 large bunches of trefoil mitsuba, washed, stemmed and roughly chopped
- 11 ounces Shimeji mushrooms washed, slightly stemmed and separated into bite sized pieces
- 1 tablespoon butter + extra
- 1 tablespoon olive oil
- 2 medium cloves garlic peeled and minced
- 3 to 4 tablespoons dry white wine
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Boil water for spaghetti and prepare according to directions. Meanwhile, sauté the garlic in olive oil and one tablespoon butter. Add shimeji mushrooms, white wine and salt and pepper to taste. Just before serving, turn on heat again and add trefoil. Cook for one minute.
Place spaghetti in a large serving bowl and toss with extra butter and Parmesan cheese. When combined, add trefoil-mushroom mixture, toss well and serve immediately.