Olive Mushroom Melee
- Yield 4-6 servings
- Prep half an hour
- Cook 10 minutes
- 2 cans black olives
- 1 pound mushrooms
- 1 packet spaghetti
- olive oil
This recipe uses two of my favourite foods and is simply the easiest recipe to combine the two. Ihave one daughter who does not like mushrooms and even she begs me to make this dish. The really great thing about it is that it takes just about the same time to prepare the sauce as it does to cook the pasta.
Put a big pan of salted water to boil. Add 160z of spaghetti to cook according to instructions.
Wipe the mushrooms clean, if necessary, and then chop coarsely. In a large saute pan, heat 4 T of olive oil, add the mushrooms and saute for a few minutes until browned.
Put the mushrooms into a food processor and whizz briefly.
Drain the olives and add to the mushrooms in the processor and whizz again to desired consistency.
Drain the spaghetti and put it back into the pan. Add the mushroom and olive mixture. Add 3 T of olive oil and mix well. Add a fresh grinding of black pepper, to taste. Garnish with some finely chopped parsley
Optional extras: add a couple of crushed garlic cloves when sauteeting the mushrooms; add a half teaspoon of finely chopped lemon zest if you like some zing; add a little cream and/or parmesan for something more creamy-tasting; add a couple of tablespoons of toasted pinenuts or chopped walnuts for extra protein and crunch.
I like to serve this with a tomato, mozzarella and basil salad with a good glug of oilve oil and a sprinkle of salt. or baby spinach and toasted walnut salad with a lemony vinaigrette.