Ingredients:
- White Button Mushrooms (or your mushroom preferrence)
- Spaghetti
- Tomato
- Heavy Cream
- Butter
- Parmesan
- Salt
- Chili Flakes
- Roasted Garlic Purée
- Extra Virgin Olive Oil
- Canola Oil
- White Wine
Directions:
- Slice the mushrooms (observe Chef for different cutting styles).
- Heat a pan, and add a mixture of olive oil and canola oil. Add the sliced mushrooms to the pan and allow them to cook and sear.
- Cut a tomato into 4 quadrants. Hollow out the tomatoes (observe Chef), and slice the outer skin into smaller diamonds.
- Boil a separate pot of salted water and add half a pack of spaghetti to it to cook.
- After the mushrooms have gained color, add chili flakes and a pinch of other spices you prefer. Do not add salt at this stage, as it will pull the moisture out of the mushrooms.
- Once the mushrooms get to a point where they start to sauté, add the tomato diamonds and roasted garlic purée (optional).
- OPTIONAL: at this stage, feel free to add rosemary, thyme, spinach and other accouterments that you enjoy.
- Add a quarter cup of white wine to the mushroom mix, and then add 1tbsp of heavy cream to thicken up the mixture.
- When the pasta is cooked, add it to the pan with the mushroom mixture, along with a little pasta water.
- Start to mix the dish. Break up 1 stick of butter and add it to the pan. (1 stick = 8tbsp)
- Mix the spaghetti, mushrooms and sauce thoroughly.
- Transfer the pasta to a plate, garnish with parmesan (or cheese of your choice), and serve.
