Flat Spaghetti with Chestnut Mushrooms

Hello Dear Friends,

On days when we are tired, we usually tend to order food from outside. Then cooking is big in our eyes. After all, the food comes and we often skip the meal without much enjoyment, just to fill our stomachs. Of course, not to mention not knowing what's inside...

I have always loved lemon and mushroom flavors. If I'm making a mushroom salad, I definitely add lemon to it. You can prepare this recipe in a very short time with ingredients available at home. If you want, you can also enrich it with the meat you cook by flavoring it with just salt and pepper on a cast iron grill.

If you ask why chestnut mushroom, it has a little more flavor than normal mushrooms and I think this makes it more delicious. It is now available in all markets in packages of 400-500 gr at very affordable prices.

As for Parmesan, you can buy it in grated form from the market, but I think the pre-grated ones lose both their flavor and moisture. For this reason, it will be much better to take it whole, even if it is a small piece, and grate it while cooking.

Love…

Ingredients for Flat Spaghetti with Chestnut Mushrooms

• 250 g chestnut mushrooms
• 2 tablespoon of olive oil
• Half a teaspoon of salt
• 1 clove of garlic (Crushed or grated)
• 1 tablespoon lemon rind and juice of half
• 4 sprigs of fresh thyme leaves
• 1 package of flat spaghetti
• Quarter bunch of parsley
• 1 tablespoon of butter (Cold)
• 2 – 3 tablespoons of Parmesan cheese

How to Make Flat Spaghetti with Chestnut Mushrooms Recipe?

1. After sorting and cleaning the chestnut mushrooms, slice them to the size you want.
2. Chop the parsley you have washed and dried. Grate the lemon zest with the small side of the grater (it does not turn white, this gives the pasta a bitter taste).
3. Boil your flat spaghetti in plenty of water to which you have added salt, until it reaches the consistency that will be suitable for the teeth. (Because it will continue to cook with the sauce, it is important that it comes to the teeth, otherwise it will be dough)
4. Start by sautéing the mushrooms with olive oil in a deep pan (it can be a wok) or a saucepan. Quickly sauté the mushrooms without letting them release their juices.
5. Add the lemon peels, juice, garlic. Add a little salt and pepper. (It is important to control the salt because parmesan is salty too.)
6. Drain the boiled spaghetti and add 1 ladle of pasta water to the pan with the mushrooms.
7. Add the grated Parmesan and fresh thyme and cover the bottom of the pan.
8. Add 1 tablespoon of cold butter, shake the pan, mix (this will make your pasta sauce thicker and brighter) and serve.