Bucatini with mushrooms

2014-12-04
  • Yield : 2 plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Bucatini with mushrooms

This is a simple and elegant pasta dish with lemon flavoured mushrooms. The Bucatini with mushrooms is best made with button or oyster mushrooms. You may try them with fresh Portobello mushrooms too.

Method

Step 1

Wash and wipe the mushrooms with a damp cloth. Slice them finely. Heat the oil and add the garlic. Add the mushrooms once the garlic has just started turning brown. Stir briskly. Add a little salt and pepper and cook the mushroom for about 5 minutes over low heat. The mushrooms give out enough moisture to cook themselves gently. You may add a 2-3 tablespoons of stock to add some more flavour. Leave this sauce aside.

Step 2

Cook the pasta. Bring 1.5-2 litres of water to boil. Add 1 tablespoons of sea salt and pour the pasta into the briskly boiling water. Stir with a wooden fork frequently. Bring the pasta and water back to boil. Cook till the pasta is cooked al dente.

Step 3

Once ready, drain the pasta. Add the lemon juice and chopped parsley to the mushrooms and warm the sauce. Pour the pasta into the sauce, mix and garnish with chopped parsley and grated parmesan. Add seasoning to taste. Serve immediately.


My Notes

1.The sauce has to be cooked before the pasta. Add freshly cooked pasta to the sauce and serve immediately and not the other way round.
2. You can use white wine vinegar instead of lemon juice.
3. A mixture of fresh button, oyster or Portobello mushrooms can be used.
4. It is called Bucatini con i Funghi in Italian.

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