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Nepitella and Mushroom Spaghetti
Jul 7th, 2009 by

This dish is easy meal to whip up on a weeknight.

This dish is an easy meal to whip up on a weeknight.

All that blogging about nepitella made me hungry and so for dinner tonight, I whipped up this tasty dish with ingredients I had on hand. If you don’t have nepitella, you’re forgiven this time, and can substitute a mixture of basil and mint.

Ingredients:

  • One pound of spaghetti
  • Extra-virgin olive oil (a quarter of a cup should do it)
  • Button mushrooms, sliced. (About 12-16 oz.)
  • Capers (about 1 tablespoon.)
  • Nepitella (About 1 tablespoon of chopped up fresh. A little less if using dried.) (A mixture of basil and mint can be used as a substitute.)
  • A pinch of red crushed pepper
  • A half-pinch of nutmeg (this spice is powerful, use caution and add just a little. You can always add more if you desire.)
  • Garlic (one clove, sliced)
  • Butter (About a 1/2 tablespoon for taste.)
  • Parmesano (aka: parmesan) cheese (about 1/4 cup.)
  • Salt (to taste)

What I did

  • Boil water in a large pot. When water boils, add spaghetti
  • While water is boiling, cook mushrooms in about 2 tablespoons of the olive oil. Sprinkle with nepitella and salt.
  • Half-way through cooking, add the red pepper to the mushrooms. Add the capers too.
  • Cook mushrooms until well done. During the last five minutes, add the garlic (be careful not to burn). And add the nutmeg.
  • Drain the spaghetti and put it back in the empty pot. Add the mushroom mixture and stir. Add about 2 tablespoons of the olive oil and the butter. Sprinkle on the parmesano cheese. Add salt to taste and serve.

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