Spaghetti With Enokitake Mushrooms and Marinara Sauce

Name: Spaghetti With Enokitake Mushrooms and Marinara Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 6 cups canned Italian plum tomatoes; 2 tablespoons olive oil; 1 tablespoon finely chopped garlic; 2 teaspoons dried oregano; 1 tablespoon chopped fresh basil or half the amount dried; 3 tablespoons chopped parsley; Salt to taste if desired; Freshly ground pepper to taste; 4 bunches enokitake mushrooms, cooked in foil (see recipe); 1 pound spaghetti or spaghettini, cooked according to taste; Grated Parmesan cheese

By Craig Claiborne

Total Time: 30 minutes
Rating: 3(12)
Comments: Read comments

Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

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Ingredients

Yield:4 servings

6cups canned Italian plum tomatoes
2tablespoons olive oil
1tablespoon finely chopped garlic
2teaspoons dried oregano
1tablespoon chopped fresh basil or half the amount dried
3tablespoons chopped parsley
Salt to taste if desired
Freshly ground pepper to taste
4bunches enokitake mushrooms, cooked in foil (see recipe)
1pound spaghetti or spaghettini, cooked according to taste
Grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Place tomatoes in a saucepan and cook until reduced by half. Stir often to prevent sticking.
Step 2
Heat oil in another saucepan and add garlic. Cook briefly and add tomatoes, oregano, basil, parsley, salt and pepper.
Step 3
Meanwhile, cook mushrooms in foil. Remove and discard lemon slices and dill sprigs. Add mushrooms to sauce.
Step 4
Cook and drain spaghetti. Pour sauce over and toss. Serve with grated Parmesan cheese on side.