'GMA' Lunch Break: Chef John Beatty's Mushroom Spaghetti
Try this hearty pasta dish
"GMA" caught up with Catch Restaurant's executive chef John Beatty in New York City for lunch. The chef shared his recipe for mushroom spaghetti.
For Mushroom Cream
In rondeau sweat sliced mushrooms with butter (no color). Add remaining ingredients and bring to simmer.
After simmering take off heat and blend in blender.
Pass cream through chinois and reserve for service.
For Mushroom Mix
Take cut mushrooms and toss with canola oil and soy sauce Roast in oven until its brown. Remove chill and reserve for service
In sautee pan add extra virgin olive oil, butter, shallot, toasted garlic, salt and ground black pepper and cook until shallots are cooked thoroughly.
Add mushroom mix, oven tomato, sugar snap peas and mushroom cream and bring to a simmer.
Add spaghetti to pan and toss with sauce and garnish with herbs/ before plating add arugula to wilt. Plate and garnish with parmesan cheese and herbs.
Recipe reprinted with courtesy of Catch Restaurant.
Main Ingredients: mushrooms, olive oil, mushrooms, truffle oil, butter
Course: Main Course