PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS
This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that's available, this dish will still be a winner. If you're not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
- Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
- Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
- Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
- Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 6 grams, TransFat 0 grams
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Justin Kudzman
[email protected]I've made this dish several times now and it's always a hit with my family and friends. The mushrooms are always cooked perfectly and the eggs are always runny and delicious.
Biirah Zakia
[email protected]This is a great recipe for a quick and easy weeknight meal. The mushrooms and eggs are cooked perfectly and the herbs add a nice touch of flavor.
Muhammad Ishaq
[email protected]I'm not a big fan of mushrooms, but this dish was surprisingly good. The eggs and herbs really helped to balance out the flavor of the mushrooms.
Yaqoobfareeha Yaqoobfareeha
[email protected]This recipe is a winner! The mushrooms and eggs are cooked to perfection and the herbs add a nice touch of flavor. I would definitely make this dish again.
Riya Das
[email protected]I made this dish for my family last night and they loved it! The mushrooms were perfectly cooked and the eggs were runny and delicious. I would definitely make this dish again.
ssrr hff
[email protected]This is my go-to recipe for a quick and easy weeknight meal. The mushrooms are always flavorful and the eggs are always cooked perfectly. I love that I can throw this dish together in just a few minutes.
Tanchhohang Limbu
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The mushrooms are always cooked perfectly and the eggs are always runny and delicious. I highly recommend this recipe.
Zaid Sajjad
[email protected]This recipe is so simple, but it's packed with flavor. I love the way the mushrooms and eggs pair together. I also appreciate that this dish is relatively quick to make.
Zharyia adams
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The eggs and herbs added a lot of flavor and richness. I would definitely make this again, even if I had to pick out the mushrooms.
Ronda Holmes
[email protected]This recipe was a hit! The combination of mushrooms, fried eggs, and herbs was divine. I especially loved the crispy edges of the eggs. I would definitely make this dish again.