Are you lucky enough to have an Old Spaghetti Factory restaurant near you? Every time we eat there I always, always, always order a plate of their Spaghetti with Browned Butter and Mizithra Cheese. It’s not your typical saucy kinda pasta dish. Instead the noodles are bathed in butter and topped with a generous heap of shredded Mizithra cheese. I make this meal often at home. It comes together in about 20 minutes and it’s absolutely AMAZING! I think it may be one of the most ordered pasta dishes on their menu. But adding sautéed mushrooms, takes this dish over the top! It’s so stinking good!!!
You could leave out the mushrooms but why would you? Their umami goodness brings something really special to this plate of pasta. I used white button mushrooms but you could also use sliced Cremini or Baby Bella mushrooms instead. Use your favorite!
If you are not familiar with it you may be asking yourself, what exactly is Mizithra cheese? If you’ve never tried it you are in for a real treat! It’s a Greek cheese made from leftover whey in the production of other cheeses. The whey is then combined with sheep or goat milk. There are actually several forms of Mizithra cheese. The fresh version of Mizithra resembles cottage cheese. The Mizithra cheese used in this recipe is an aged version, which is a hard, granular, aromatic cheese. It has a sharp, wonderfully tangy flavor.
You can find it sold in chunks at most supermarkets that have a good selection of gourmet cheeses. I will pick it up when I see it and it will keep in the fridge for a long time. When you’re short on time you can easily grate some Mizithra cheese and serve up a plate of this delicious pasta in almost no time.
Start by cooking pasta according to package directions. Drain.
In a large skillet heat olive oil and half the butter over medium heat, until the butter has melted.
Add the sliced mushrooms and sauté until the mushrooms release their moisture. Continue cooking until all the liquid has cooked off.
Add the remaining butter and cook until the butter has melted and stopped foaming, about 2 minutes.
Look at that luscious buttery sauce! You know this is gonna be good! So far so good, butter and mushrooms, oh ya!
Toss cooked mushrooms and butter sauce with the cooked pasta. Make sure all the pasta is coated with the butter.
Add half the grated Mizithra cheese and toss to combine with the pasta and mushrooms..
To serve, place pasta with cheese and mushrooms on each plate and top with additional grated Mizithra cheese and freshly cracked black pepper.
Serve this pasta dish with my favorite Rockin’ Good Rocket Salad to round out the meal for a truly deliciously healthy, quick to make meal.
This plate of pasta, is hands down, my all time favorite pasta in the whole wide world! If you’re a pasta and mushroom lover, you are going to fall in love with this pasta dish. Not only is it delicious but it’s oh so very, very easy to get it onto the table.
Mushroom, Mizithra Spaghetti
Ingredients
- 16 oz sliced mushrooms
- ½ cup butter
- 2 tbsp olive oil
- 16 oz spaghetti noodles, cooked according to package directions
- 6 oz Mizithra cheese, finely shredded
- freshly cracked black pepper
Instructions
- Cook pasta according to package directions. Drain.
- In a large skillet heat olive oil and half the butter over medium heat, until butter has melted.
- Add sliced mushrooms and sauté until mushrooms release their moisture. Continue cooking until all the liquid has cooked off.
- Add remaining butter and cook until butter has melted.
- Toss cooked mushrooms and butter with cooked pasta.
- Add half the Mizithra cheese and combine.
- To serve, place pasta with cheese and mushrooms on each plate and top with additional grated Mizithra cheese and freshly cracked black pepper.
Did You Make This?
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