By now, everyone who has read atleast 2-3 of my blog posts in entirety will know, I like to analyse anything and everything. Looks like nothing passes my mind with an easy corridor. Not sure what is the utility of these analyses at a pragmatic level. But one thing is sure, that these analyses do occupy the mind to a fair amount, even to the extent that boredom strikes me at a rare occasion.
And just as an outcome of this routine habit, the another day my focus shifted to the origin of ideas. That brings the question, have you ever wondered how we get ideas, or from where we get ideas? Yes, there are couple of ideas for whom the sources remain very obvious, but there are many for whom we cannot decide the origin, and they turn out to be outcome of series of events or any event hidden in our subconscious mind. Whatever it is, one thing is for sure, for every idea there has to be a source or origin, irrespective of whether we are conscious of the fact or not conscious. Sometimes the origin of idea is even precipitated through a problem or a question, for which our mind looks for solution and hence eventually comes up with an idea or multiple ideas.
Trust I have not bored you to the extent that you leave the page. The fact that I am pouring so many words and so many gyans, is for simple reason, that the idea for today’s recipe post, ‘Spaghetti In Mushroom Sauce,’ is propagated from one of my previous recipe post ‘Chicken In Creamy Garlic Mushroom Sauce’. After I discovered the process of making mushroom sauce, I am so much in awe with the same, that my mind starts looking for any possibility to incorporate the sauce in any possible way in every dish. And finally, after couple of efforts I find my answer in ‘Spaghetti In Mushroom Sauce’.
The effort, preparation and ingredients required to make ‘Spaghetti In Mushroom Sauce’ is minimum, and the outcome is gorgeous. So much that you cannot help, but beam in pride.
Here is my step-by-step recipe for ‘Spaghetti In Mushroom Sauce’.
Recipe: Spaghetti In Mushroom Sauce
Preparation Time: Around 29 minutes Frying Mushroom: Around 15 minutes Boiling Spaghetti and Preparing the Final Dish: 48 minutes (includes boiling water) Equipment Used: Chopping Board, knife, bowls, wok, spatula, hand blender, grater, measuring spoons and measuring cups Yield: Serves around 6 plates
Ingredients:
- 2 garlic pods or 20-25 big garlic cloves
- 400-gram mushroom
- 4 tablespoon olive oil
- 1 teaspoon peppercorn
- 3 teaspoon salt
- 1/3 cup grated cheese
- 1 tablespoon dairy whitener
- 1 teaspoon butter
- Water to boil spaghetti and for blending sauce
- 500-gram spaghetti noodles
- Oregano or Italian Seasoning to sprinkle
- Pepper powder to sprinkle
Method:
- Peel and chop the garlic cloves
- Clean and slice the mushroom
- Heat a wok or a pan and heat 3 tablespoon olive oil in the wok once the wok is hot
- Temper the oil with peppercorn and sauté the half of chopped garlic kept ready
- Add the sliced mushroom followed by ½ teaspoon salt. Fry the mushroom on medium to high flame till the liquid evaporates
- Now fill a saucepan with water and bring it to boil after adding ½ teaspoon salt
- In the meantime, when the water is in the process of boiling, transfer half of the fried mushroom to a blender jar along with grated cheese, dairy whitener and butter. Blend the ingredients while adding water little by little if required
- Now transfer the other half of the fried mushroom in a separate container
- Break the spaghetti into the pan as the water comes to boiling temperature and bubbles appear
- Add another tablespoon oil into the wok and heat the oil, as spaghetti turns al dente. Sauté the other half of the chopped garlic in the oil
- Transfer the spaghetti from the pan to the wok along with little water so that the spaghetti noodles do not get stuck to the pan
- Add the blended mushroom sauce from the blender jar
- Add little water in the blender jar from the pan used for boiling spaghetti. Shake the jar and empty the liquid into the wok (this will prevent any wastage of mushroom sauce)
- Cook for few minutes till you get the proper consistency of the spaghetti along with the sauce
- Add the balance fried mushroom
- Taste and adjust salt. I have added another 2 teaspoon salt
- Switch off the flame and sprinkle pepper, oregano or Italian seasoning
Chop garlic.
Slice mushroom.
Heat 3 tablespoon olive oil.
Temper the oil with peppercorn and sauté the half of chopped garlic.
Add mushroom into the wok and fry the mushroom after adding 1/2 teaspoon salt.
Fill a saucepan with water and bring it to boil after adding ½ teaspoon salt.
Transfer half of the fried mushroom to a blender jar along with grated cheese, dairy whitener and butter.
Blend the ingredients while adding water little by little if required.
Transfer the other half of the fried mushroom in a separate container.
Break the spaghetti in the pan.
Add another tablespoon oil into the wok and heat the oil, as spaghetti turns al dente. Sauté the other half of the chopped garlic in the oil.
Transfer the spaghetti from the pan to the wok along with little water.
Add the blended mushroom sauce from the blender jar
Cook for few minutes till you get the proper consistency of the spaghetti along with the sauce. Add the balance fried mushroom.
Taste and adjust salt.
Switch off the flame and sprinkle pepper, oregano or Italian seasoning.
Tips:
- Don’t fry mushroom on low flame. Frying mushroom on low flame will make the pieces too soft to be felt in the dish
- You can use refined oil; in case you do not have olive oil in the pantry
- While cooking spaghetti, use a big enough saucepan that can hold the cooked spaghetti and can also provide room, so that the spaghettis do not stick to each other
- You can add another teaspoon salt. But add the same only after adding seasoning as seasonings also contain salt
- You can add more water from the pan while cooking, if you feel the spaghetti is dry
