Spaghetti alla Panzanella with hot thyme mushrooms

Name: Spaghetti alla Panzanella with hot thyme mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 250 g mixed mushrooms (e.g. oyster mushrooms, shiitake, mushrooms, butter mushrooms); 1 red peppers; 4-6 Stem(s) Thyme; 400 g Noodles (e.g. spaghetti); 2 discs (approx. 50 g) White bread; 1 Garlic clove; 5 TABLESPOONS Olive oil; 1 TEASPOON Lemon juice; 50 g Parmesan (piece)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
250 g mixed mushrooms (e.g. oyster mushrooms, shiitake, mushrooms, butter mushrooms)
1 red peppers
4-6 Stem(s) Thyme
400 g Noodles (e.g. spaghetti)
2 discs (approx. 50 g) White bread
1 Garlic clove
5 TABLESPOONS Olive oil
1 TEASPOON Lemon juice
50 g Parmesan (piece)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Rub mushrooms with kitchen paper or clean with a brush. Cut mushrooms in half. Clean the peppers, cut them in half lengthwise, remove the seeds and wash them. Cut into fine strips.
2
Wash the thyme, shake dry and remove the leaves.
3
Cook the pasta in boiling salted water according to package instructions until al dente.
4
Pluck bread into pieces (see tip). Peel garlic and chop finely. Heat half the oil in a frying pan. Fry the bread in it for about 4 minutes, turning it until golden brown. Fry the garlic briefly. Drain on kitchen paper.
5
Heat the rest of the oil in the pan. Stir-fry the mushrooms and peppers for about 5 minutes. Fry the thyme briefly. Season with salt, pepper and lemon juice.
6
Drain the pasta, collecting about 50 ml of pasta water. Mix noodles with mushroom mix and noodle water in a pot. Season to taste with salt and pepper. Serve with pieces of bread and parmesan cheese.