Recipe: Mushroom Spaghetti

This recipe was inspired by a very disappointing Mushroom Fettuccine I had this weekend at a cafe in my neighborhood (which shall remain unnamed).  I decided to avenge my poor disappointed taste buds by making my own version of Mushroom Fettuccine. This recipe serves 4.

Ingredients:

• 1 packet of whole-grain pasta (I used whole-wheat spaghetti)
• 2 sprigs of fresh rosemary
• 3 tablespoons olive oil
• 2 cups fresh cream 
• Salt and pepper

Instructions:

Fill a spaghetti pot with water and heat on high to get it boiling.  Once boiling, add your preferred amount of salt and place your pasta inside.  Cook your pasta according to the instructions on the packet (make sure to take it off the heat when it is al dente).  Drain your pasta and set it into a large bowl.  Add 2 tablespoons of olive oil and mix in with your pasta to prevent sticking.  

For the sauce, chop your mushrooms in quarters (for big ones) and halves (for the smaller ones).  Set the mushrooms aside.  Pull the rosemary off the sprigs and chop it into smaller pieces.  Add 1 tablespoon of olive oil to a frying pan and heat over medium heat.  Next, drop your rosemary and mushrooms into the frying pan, season with some salt and pepper, and saute for about 5-7 minutes.  Pour in your cream, and stir occasionally for a few minutes.  Remove from the stove, salt to taste, and pour into your bowl of pasta.  

Notes: You can use whatever type of pasta you prefer here, but I truly do enjoy the complex flavors of whole-grain pasta (and its superior nutritional advantages).  You can also substitute other herbs for the rosemary in this dish.  Some substitutes I think would taste good here are sage, parsley, and thyme.  If you want to be really really fancy, instead of mixing 2 tablespoons of olive oil with your cooked pasta, you can use truffle oil (keeping in mind that less is more with truffle oil).