Who said that healthy equals yuck? or boring? or even tasteless? Well they have it all wrong. I find that my healthy substitutions always end up turning out to be fantastic and to top it all off I can’t even tell the difference and neither can my Husband.
Ok, I’m all about forfeiting the ingredients that aren’t necessary. I mean think about it; do you have to use butter when you can use extra virgin olive oil and make it tastier but healthier?! What about white sugar when raw sugar or honey is so much yummier. Or how about white rice when brown rice is to die for. Or in this case what about white spaghetti when Quinoa is just perfect and earthy and couldn’t marry the ingredient of this dish any better, that ingredient being Porcini.
Do you ever find that you get inspired by one simple ingredient and then have to decide your whole meal around it. Well, I randomly get inspired by what I find in the produce section, I’ll often go to the farmers (they’re everywhere here in Italy), and see what they have and what inspires me for dinner.
I recently was driving with my Husband and on the side of the road was a tiny little truck selling nothing but Porcini mushrooms picked fresh in the morning. I had my Husband pull over got out of the car and waited my turn while some other customers got their Porcini’s and left. I then ended up picking out my Porcini; by pointing them out as you are never to touch the produce here in Italy. The farmer was very proud of his Porcini’s and was careful to tell me how to clean them once home. I already knew how but was happy to see how much he cared about it.
I had no idea what I would make with them so I opened the cupboard and remembered that I had purchased Quinoa spaghetti not to long ago and had yet to use them. I love Quinoa but this was my first time using spaghetti made out of Quinoa, so this was going to be a hit or miss dinner. After cleaning the Porcini, which took what seemed like forever because you have to use a damp rag (not to wet, just damp) and delicately wipe off the dirt, never ever ever wash your mushrooms, they are sponges and will not at all taste good if they are soggy; I made a delicious meal that took all about 15 minutes. I hadn’t thought of how well the Quinoa spaghetti would go with the Porcini’s but I was pleasantly surprised to see that Quinoa being so earthy in texture and flavor would go so well with something as natural and earthy as a Porcini. I hope that you enjoy!
250 gr. Quinoa Spaghetti
2-3 large Porcini mushrooms
1 clove Garlic
1/4 cup White wine, make it the good kind after all this dish deserves it
Drizzle of Extra Virgin Olive oil, count to 4
1 fresh Chili chopped, optional
Salt to taste
Parmigiano Reggiano, however much you like
Boil a pot of water.
In the meantime start slicing your Porcini you want them about a quarter inch in thickness and set aside. Now chop your garlic finely and set off to one side.
Once you water is boiling throw in a large sprinkle of salt followed by your Spaghetti, follow cooking time on the package stirring occasionally.
In a medium saucepan over medium heat drizzle your olive oil and add your garlic. Once your garlic is golden throw in your Porcini along with the chili. Stir until all ingredients are incorporated. Throw in your wine and allow it to reduce about 8 minutes and sprinkle in your salt. Continue to cook at low heat.
Your spaghetti should be cooked, strain and add to the saucepan with the mushroom and incorporate fully. Turn off and serve, sprinkle over your parmigiano. Finito