I’ll be the first to admit it. Mushrooms are weird. They grow in the strangest places and conditions. They’re funny looking. And something about eating fungi is just not sexy. Yet they are low in calories, rich in nutrients, and one of the rare foods that are a natural source of Vitamin D. Mushrooms are pretty darn tasty too.
Usually used as a garnish, mushrooms often feel more like an afterthought than the star of a dish. But let’s change that. In an effort to get my ‘shroom on more often, I’m trying to think of more mushroom-based recipes. The easiest option is probably making a nice, clean mushroom burger. Or, The Stonesoup’s Anti-Cancer Mushroom Soup looks good and is on my to-make list. But this week, I made mushroom spaghetti.
I was delighted to find an Open Lasagna of Mushrooms, Pine Nuts and Thyme recipe in The Produce Bible (Amazon affiliate program link) by Leanna Kitchen. Her real last name surely can’t be Kitchen…can it?! Anyhow. I found the idea of an open lasagna too fussy, plus I had spaghetti on hand, so I adapted her recipe to make this lovely dish. With bacon, mushrooms, and pecorino cheese, it’s like an umami bomb in your mouth. Ohhhh yeah.
Spaghetti with Mushrooms and Pine Nuts
Makes 4 servings
Adapted from The Produce Bible by Leanne Kitchen
1/2 pound whole wheat spaghetti
4 tablespoons unsalted butter
4 cups your favorite assorted mushrooms, cut into bite-sized pieces
3 slices of bacon, cut into pieces of similar size to the mushrooms
2 garlic cloves, minced
1 tablespoon fresh thyme
4 tablespoons pine nuts
3 tablespoons heavy cream
2 tablespoons extra virgin olive oil
Bring a large pot of salted water to a boil. Put spaghetti in and boil for about 10-11 minutes uncovered, until al dente. You can start the next steps while spaghetti is boiling, but remember to drain pasta as soon as it is done.
Heat the butter in a large pan or skillet over medium-high heat. Heat up another small, dry skillet over low heat and toss the pine nuts in. Add the mushrooms and bacon to the large pan and cook for about 4-5 minutes or until golden brown, stirring often. Simultaneously, shake the skillet with the pine nuts frequently to ensure even browning.
Add the garlic and thyme into the pan with the mushrooms and cook for a minute. If your pan is looking very watery, carefully pour out some of the liquid. Then take the pine nuts off the heat and add them to the mushrooms along with the heavy cream and extra virgin olive oil. Season to taste, taking into account that you will be topping this with salty pecorino. Stir to combine. Remove from heat.
Divide the spaghetti into 4 servings and evenly distribute the mushroom mixture over the servings of spaghetti. Top each with a generous amount of freshly grated pecorino and serve.