Brown Butter Mushroom Garlic Spaghetti.
My love for spaghetti is pretty evident from how frequently I post the recipes on this blog. This is one thing so comforting for me. Today, I had to cook a meal only for myself. Usually when I am alone at home, I prefer getting food from outside instead of cooking just for me. But today was an exception and I absolutely enjoyed cooking a meal for me. Needless to say it had to be only spaghetti!
How to make this?
To make this, put 1 portion of spaghetti to boil in salted water. While that cooks, mince 1 tbsp garlic and slice 5-6 mushrooms. Drain the spaghetti and save 1/4 cup cooked water.
Heat a tbsp of butter on medium low heat until the butter melts and then foams. Slowly swirl the pan in intervals. After 2-3 mins it into light golden brown colour. Keep the flame at low and add garlic. Sauté garlic for a minute and then add sliced mushrooms. Do not stir. Shake the pan for even cooking on both sides or flip each one of them. Once they caramelise, add salt to taste, 1/2 tsp freshly ground black pepper and red chilli flakes. Now this could be finished in two ways –
Option one –
At this stage mix in 2 tbsp saved cooked spaghetti water to deglaze the pan a bit (trust me all the flavour lies in those bits stuck in the pan) and toss in the noodles. Garnish with spring greens, red chilli flakes, and crunchy garlic (all garnishes are optional).
Option two –
At this stage add 1 tsp miso paste mixed with saved water and mix in the mushrooms. Cook for a minute on low flame. This adds the umami which I personally love. Toss in the spaghetti and garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).
If you try this brown butter mushroom garlic spaghetti recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
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Brown Butter Mushroom Garlic Spaghetti
Ingredients
- 1 Portion Whole wheat spaghetti
- 1 Tbsp Minced Garlic
- 5-6 Pcs Mushrooms - button or crema
- 1 Tbsp Butter
- Salt to taste
- 1/2 Tsp Black pepper - freshly ground
- 1/2 Tsp Red chilli flakes
- 1 Tsp Miso paste optional, check recipe options
Garnish - optional
- Spring Greens
- Red chilli flakes
- Black Sesame Seeds
- Crunchy Garlic
Instructions
- To make this, put 1 portion of spaghetti to boil in salted water. While that cooks, mince 1 tbsp garlic and slice 5-6 mushrooms. Drain the spaghetti and save 1/4 cup cooked water.
- Heat a tbsp of butter on medium low heat until the butter melts and then foams. Slowly swirl the pan in intervals. After 2-3 mins it into light golden brown colour. Keep the flame at low and add garlic. Sauté garlic for a minute and then add sliced mushrooms. Do not stir. Shake the pan for even cooking on both sides or flip each one of them. Once they caramelise, add salt to taste, 1/2 tsp freshly ground black pepper and red chilli flakes.
- Now this could be finished in two ways - Option one - At this stage mix in 2 tbsp saved cooked spaghetti water to deglaze the pan a bit (trust me all the flavour lies in those bits stuck in the pan) and toss in the noodles. Garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).
- Option two - At this stage add 1 tsp miso paste mixed with saved water and mix in the mushrooms. Cook for a minute on low flame. This adds the umami which I personally love. Toss in the spaghetti and garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).Enjoy!!!
