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Spaghetti with Shiitakes and Lemon
From Cook”s Country
August/September 2013
Letting the dish sit briefly before serving allows the flavors to meld and the sauce to thicken.

Serves 4 to 6
Total time:

You can use cremini mushrooms in place of the shiitakes.

1 pound spaghetti
Salt and pepper
5 tablespoons extra-virgin olive oil, plus extra for drizzling
12 ounces shiitake mushrooms, stemmed and sliced thin
1 shallot, minced
1/4 cup heavy cream
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for sprinkling
2 teaspoons grated lemon zest plus 1/4 cup juice (2 lemons)
2 tablespoons thinly sliced fresh basil
1. Bring 4 quarts water to boil in Dutch oven. Add spaghetti and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1¾ cups cooking water, then drain spaghetti and set aside.
2. Heat 2 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add mushrooms, shallot, and ½ teaspoon salt and cook until lightly browned, about 7 minutes. Add 1½ cups reserved cooking water and cream and bring to boil. Reduce heat to medium-low and simmer for 2 minutes. Remove from heat and stir in spaghetti, Parmesan, lemon zest and juice, ½ teaspoon pepper, and remaining 3 tablespoons oil. Cover and let stand for 2 minutes, tossing halfway through.
3. Add remaining ¼ cup cooking water as needed to adjust consistency. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with extra Parmesan.

America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the wor

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