Spaghetti with Oyster Mushrooms, Rosemary, and Eggplant
Pasta and Pizza • European
Description
Spaghetti with oyster mushrooms, rosemary, and eggplant
Ingredients
- Spaghetti 20 oz
- Oyster Mushrooms 20 oz
- Eggplants 1 piece
- Garlic 4 cloves
- Rosemary 3 sprigs
- Olive Oil 5 fl oz
- Parsley 0 oz
- Pistachios 0 oz
Step-by-Step Guide
Step 1
Cook the spaghetti in cabbage broth. To do this, boil a few cabbage leaves in water for about 10-15 minutes. However, you can also cook them in regular water. Then drain the water and add olive oil.
Step 2
Cut the eggplant into cubes. Chop the oyster mushrooms into any shape, removing the mushroom base (the part where the mushrooms attach). In a preheated skillet with oil, sauté the oyster mushrooms (to your preferred level of doneness). Add the eggplant and sauté. Next, add the rosemary, crushed garlic, parsley, and pine nuts. The nuts can be lightly toasted beforehand. Mix everything together, and it's ready.
Step 3
Place the cooked pasta on a plate and top it with the filling. This simple dish can be served hot or cold.
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