SPAGHETTI w/ENOKI MUSHROOMS & MARINARA

By BobD

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

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Place tomatoes in a saucepan and cook until reduced by half. Stir often to prevent sticking.

Heat oil in another saucepan and add garlic. Cook briefly and add tomatoes, oregano, basil, parsley, salt and pepper.

Meanwhile, cook mushrooms in foil. Remove and discard lemon slices and dill sprigs. Add mushrooms to sauce.

Cook and drain spaghetti. Pour sauce over and toss. Serve with grated Parmesan cheese on side.

Enokitake Mushrooms Cooked in Foil

4 bunches enokitake mushrooms
2 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
4 sprigs fresh dill
2 thin slices lemon, seeds removed

Preheat oven to 475 degrees.

Cut off bottom ends of mushrooms where linked together.

Rub center of 2 12-inch squares of heavy-duty aluminum foil with a little of the butter.

Place 2 bunches of mushrooms in center of each foil square. Dot with remaining butter. Sprinkle with salt and pepper and cover each batch of mushrooms with two sprigs of dill. Add 1 lemon slice to each and carefully fold foil into package to enclose mushrooms neatly. Bake 10 minutes.

YIELD 4 to 8 servings