- 16 ounces Wild Mushrooms
- 2 Shallots
- 2 Garlic Cloves
- 2 Red Bell Peppers
- 0.25 cup Vegetable Stock
- 2 teaspoons, divided Sea Salt
- 1 teaspoon, divided Ground Black Pepper
- 2 Tablespoons, divided Olive Oil
- 8 ounces Spaghetti
- 2 Tablespoons, chopped Fresh Curly Parsley
When my love for mushrooms, spaghetti and bell pepper combine.
Whenever I see a chef’s sampler mushroom pack, I pounce on it!
Don’t get me wrong, I still love my cremini and button mushrooms but those hard to come by, fancy looking mushrooms are just too special!
Here, I am using enoki, king oyster, buna shimeji, french horn, and brown beech mushrooms. I encourage you to look around the mushroom section and give the new varieties a try.
An though the mushrooms are exciting, the star of the show is the bell pepper sauce. So simple to make, yet very impressive.
This sauce is slightly sweet, yet perfectly salty and so luscious!
You can use any kind of pasta you like.
Do Your Prep
Using damp paper towel or kitchen towel, wipe off any dirt from the mushrooms.
Cut any large mushrooms into chunks. I do not recommend chopping the mushrooms too small as the mushrooms will shrink while cooking. Set aside.
Wash then chop the bell peppers. Discard the core and top.
Peel and finely chop the shallots.
Peel and mince or grate the garlic cloves. I like sing my garlic press for this.
Make the Bell Pepper Sauce
Heat up a large skillet on medium heat with 1 tbsp of olive oil.
Add the finely chopped shallots and sauté for a minute.
Next, add the chopped bell peppers and sauté for 3-4 minutes.
Lower the heat to medium-low and add the minced garlic, salt and pepper.
Sauté for another 3-4 minutes then transfer into your blender or food processor with 1/4 cup of vegetable stock and blend until smooth.
You can transfer the sauce into a small sauce pan and keep it on low heat to keep it warm while you make the other components.
Cook Spaghetti & Sauté The Mushrooms
Bring a large pot of water to a boil then add the spaghetti. Cook (uncovered) until al-dente, about 6-7 minutes.
Add 1 tbsp of olive oil to your skillet and heat up to medium-high heat.
Next, add the mushrooms, salt and pepper and sauté for about 10 minutes.
Once the mushrooms are cooked, turn off the heat and add the chopped parsley.
Combine All 3 Components