I made my famous chicken & meatball vol au vent again over the weekend.
Gosh, what a great recipe to make. And a delicious Belgian classic to share with family for Sunday lunch! Everyone is crazy about it here at home. I don’t have to tell the kids twice that I’m making a vol au vent from scratch. They come flying right in.
Well after making my vol au vent chicken stew, I still had a couple of mushrooms left.
And I needed a way to incorporate them into another dinner. So then I thought about making a mushroom roast with those leftover mushrooms. And I also knew that the roasted mushrooms would go very well with a portion of al dente cooked pasta as well.
The sliced red onion however was a last minute hunch though. I first blanched it shortly before grilling it. Because I didn’t want it to burn and crisp up. By blanching the onion it keeps that crunch and sweetness.
And that roast onion was great.
Next time I think I’ll even add more of it.
Mushroom Roast Spaghetti
The fresh oregano backs the mushrooms and onion up beautifully. But I guess that other fresh herbs such as tarragon or lovage would also taste great here in this mushroom spaghetti.
Overall this dish was very tasty. I like that flavor of those roasted mushrooms. It’s quite concentrated and packed with flavor. And then that texture. It’s got a nice bite to it. And the mushroom slices stay juicy enough even though they’ve been in the oven for some time.
What a nice and easy veggie pasta dish this is!
- 9 oz dry spaghetti (250 g)
- 10,5 oz white mushrooms (300 g)
- 1 medium red onion
- ½ tsp garlic paste
- a handful fresh oregano chopped
- olive oil
- 1 tsp dried herbs
- paprika powder
- Clean the mushrooms using a brush. Don’t rinse them with water. Trim the stems and any dark spots. Then chop the mushrooms up into fine slices. Sprinkle a large baking tray with a little olive oil, spread it out evenly using some kitchen paper. Place the sliced mushrooms on top.
- Sprinkle with the dried herbs, salt and some paprika powder to taste.
- Then grill the mushrooms under a hot grill for 10 minutes until cooked. In the meantime peel the red onion and slice it up. Add it to a medium saucepan and fill it with some tap water.
- Then place it over medium heat and blanch the red onion for 3 to 4 minutes to remove the strongest flavor. Then immediately drain the onion and refresh it under cold running tap water. Remove the grilled mushrooms from the oven and flip the mushrooms over.
- Then sprinkle with the blanched red onion and a little pinch of paprika powder and salt.
- Place the mushrooms back under the hot grill for another 10 minutes. In the meantime bring a large pan of salted water to a rolling boil and add the spaghetti.
- Cook until tender and then drain it. Once the mushrooms are ready, add the garlic paste and the freshly chopped oregano.
- Give it all a good stir. Once the pasta is drained, add it back to the pan together with the roasted mushrooms and a good splash of olive oil.
- Stir well. Check the seasoning and add extra paprika powder or salt to taste if necessary. Divide the pasta over deep plates and serve.