Spaghetti with mushrooms and breadcrumbs
Sep 30, 1974 2:00pm- 30 mins cooking
- Serves 4
Print
Ingredients
Spaghetti with mushrooms and breadcrumbs
- 1/4 cup (60ml) extra virgin olive oil
- 140 gram sourdough bread, torn into small pieces
- 500 gram spaghetti
- 2 clove garlic, sliced thinly
- 1 fresh long red chilli, sliced thinly
- 250 gram mixed mushrooms, sliced thinly
- 1 tablespoon fresh rosemary leaves, coarsely chopped
- 1 tablespoon fresh thyme leaves, coarsely chopped
- 1/4 cup fresh sage leaves, loosely packed
- 1 cup (80g) shaved parmesan
Method
Spaghetti with mushrooms and breadcrumbs
- 1Heat half the oil in a large frying pan over high heat; cook bread, stirring, 4 minutes or until golden brown. Drain on absorbent paper.
- 2Cook spaghetti in a large saucepan of boiling salted water 8 minutes or until just tender. Reserve 1/4 cup pasta water; drain. Return pasta to pan to keep warm.
- 3Meanwhile, heat remaining oil in same frying pan; cook garlic, chilli and mushrooms 5 minutes or until mushrooms are tender. Stir in herbs; cook 1 minute.
- 4Add reserved pasta water to spaghetti, then add mushroom mixture and bread; toss gently to combine. Season to taste. Serve pasta topped with parmesan.
Notes
You may use any type of mushrooms for this recipe, we used a combination of oyster, swiss brown, shiitake and button mushrooms.