Time 17m Yield 6 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more. Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture. Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat oil; brown garlic, onion, mushrooms and parsley. Add all other ingredients. Simmer 10 minutes.
Time 35m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente. Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms. Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes. While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel. Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
Time 50m Yield 6 Number Of Ingredients 11 Steps:
Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom. Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.
