F&W
1.In a very large skillet, heat 2 tablespoons of the olive oil. Add the white and shiitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once, until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cover and keep warm.
2.In a large pot of boiling salted water, cook the spaghetti until al dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.
Variations: The mushrooms can be folded into an omelet, or served with pan-fried chicken breasts or cheese grits.
Pair with
Menage a Trois California Red Table Wine 2004
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1692g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 3252 | ||
Calories from Fat: 1588 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176.5g | 235 % | |
Saturated Fat 97.6g | 488 % | |
Monounsaturated Fat 49.7g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 395.7mg | 122 % | |
Sodium 1001.2mg | 35 % | |
Potassium 4049.9mg | 107 % | |
Total Carbohydrate 313.9g | 92 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 292.3g | ||
Protein 88.8g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3252
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