Spaghetti with Mushrooms, Garlic, and Parsley

(Spaghetti ai Funghi) Submitted by Sister Twelves


Serves 6


1/4 cup extra-virgin olive oil
8 cloves garlic, chopped fine
1 1/2 pounds assorted mushrooms, cleaned and sliced 1/4″ thick (about 6 cups)
8 fresh sage leaves, chopped (If you don't have sage, or you want a change, tarragon is a wonderful substitute)
1 pound spaghetti
1 cup vegetable stock or water
1/4 cup chopped Italian (flat leaf) parsley
1 cup grated Parmeasan cheese

salt and pepper to taste

1. Bring salted water to a boil in a large pot over high heat.
2. Heat the olive oil in a large skillet over medium heat. Cook garlic, stirring frequently, until golden, about 2 minutes.
3. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
4. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you’ll have to wait for that liquid to boil off before the mushrooms begin to brown).
5. In the meantime, stir the spaghetti into the boiling water. Cook until done, about 8 minutes.
6. Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a simmer. Cook until the liquid is reduced by about half, about 5 minutes.
7. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce.
8. Toss in the parsley. Check the seasoning, adding salt and pepper if necessary. Stir in the cheese, and serve immediately.