mushroom spaghetti w garlic + rosè + mint

Do you ever watch ‘Surfing the Menu’ on SBS Food? Old school Curtis Stone and Ben O’Donohue – it’s really good. I remember seeing an episode years ago where they made some one-pot-wonder seafood creation in front of the Sydney Opera House. Now it’s really weird but all I can remember about that dish was that it had mushrooms and mint in it. And their words “mushrooms go really well with mint” have always stuck with me for some reason. Needless to say, I’ve been adding mint to my mushroom pasta ever since.

A lover of fresh herbs, but hopeless at having the right ones for the right dishes in the fridge, I’ve actually got mint growing in the garden. And sorry to brag – but I’ve managed to somehow keep the rosemary AND thyme alive as well. Miracles do happen.

This is a beautiful dish to make on a Monday night; a meat free Monday, once the kids have gone to bed. Quite ‘adulty’ with the garlic, hint of rosè, mint and perfectly al dente pasta, I guess anything that has mushrooms in it isn’t for my kids anyway. Mushrooms apparently being “yuck, Mum!”

Simple, uncomplicated and delicious. Just make sure you use good fresh ingredients and whatever you do – don’t overcook the spaghetti. It’s the type of meal that’ll transport you to a grapevine covered, alfresco dining area in Italy somewhere; warm breeze in the air, a carafe of super chilled rosè on the table and some old school Italian music playing in the background.

Mushrooms and mint.

Those boys sure do know what they’re talking about.

mushroom spaghetti w garlic, rosé + mint

(serves 2)

A bit over half a packet of spaghetti
1 x small brown onion, finely chopped
2 x cloves of garlic, crushed
1/2 a glass of rosè
A huge handful of mushrooms, sliced (I use button mushrooms)
A sprig of fresh mint, chopped (or fresh parsley) or failing fresh, use dried instead
200 ml of thickened cream
A good grating of Parmesan cheese
Salt and freshly cracked pepper
A dash of olive oil
A knob of butter

  • Cook the spaghetti in a big pot of salted, boiling water.
  • Meanwhile, sauté the onion and garlic in a dash of olive oil, until softened.
  • Add the wine and let it cook off.
  • Throw in the mushies, season with salt and pepper, add a knob of butter and cook, stirring as you go, until they soften.
  • Pour in the cream, grate in the parmesan and throw in the mint. Let it cook for a couple of minutes.
  • By this stage your spaghetti should be ready. Toss the pasta through the creamy sauce and serve straight away with some more grated cheese and fresh mint on top. Oh and needless to say, fill up that rosè glass.

If you make this pasta, please leave your comments below. Would love to know what you think. xx

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