Ingredients
4tbspolive oil
1lbshiitake mushrooms
¾tspfresh ground black pepper
¼tspsalt
2clovesgarlic
1½cupchicken broth,low-sodium, canned, or homemade stock
¾lbspaghetti
½cupparmesan,grated
Preparation
In a large frying pan, heat 2 tablespoons of oil over moderate heat.
Add the mushrooms, ½ teaspoon of pepper, and salt, and cook, stirring occasionally, for 5 to 10 minutes until the mushrooms are browned.
Add the garlic and cook, stirring, for 30 seconds.
Add the broth and bring to a simmer.
Cook for 2 to 3 minutes until reduced to about 1 cup.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.
Drain.
Toss the spaghetti with the mushroom sauce, the remaining 2 tablespoons of oil and ¼ teaspoon of pepper, and parmesan.
Serve with more cheese.
