Spaghetti With Shiitakes, Parmesan, And Pepper

1. 1

   In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the mushrooms, 1/2 teaspoon of the pepper, and the salt and cook, stirring occasionally, until the mushrooms are browned, 5 to 10 minutes.

2. 2

   Add the garlic and cook, stirring, for 30 seconds. Add the broth and bring to a simmer. Cook until reduced to about 1 cup, 2 to 3 minutes.

3. 3

   Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Toss the spaghetti with the mushroom sauce, the remaining 2 tablespoons oil and 1/4 teaspoon pepper, and the Parmesan. Serve with more cheese.

4. 4

   Variation: Add a couple of tablespoons chopped fresh herbs, such as chives, tarragon, thyme, or parsley, to the spaghetti along with the Parmesan.

5. 5

   Wine Recommendation: The mix of flavors opens the door to all sorts of wine choices. To match the earthiness of the mushrooms, try a white based on the chardonnay grape; a Bourgogne Blanc from France would be particularly good. To echo the black pepper, look for a red with a similar flavor, such as a dolcetto from Italy or a petite sirah from California.

* Per serving · 4 servings · Values may vary.

No additional tips available.