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Nests with mushrooms and cheese in a skillet
Instructions
I cut a peeled onion (1 pc, about 100 g) into quarter rings – this shape looks attractive in the finished dish and fries evenly. Don't chop it too finely, or the onion will get lost in the mushroom filling, while large pieces will stay tough.
I heat 2 tablespoons of sunflower oil in a deep, heavy-bottomed frying pan and fry the onion over medium heat for 3–4 minutes until translucent and lightly golden – you don't need it fully browned, or it will turn bitter. The onion should become soft and sweet and release its characteristic aroma.
I wash the champignons or oyster mushrooms (200 g) under cold water and pat them dry with a paper towel – wet mushrooms will stew rather than fry. I slice them 3–4 mm thick or cut them into strips, depending on preference. Strips give a more delicate texture, slices a firmer, meatier one.
I add the mushrooms to the fried onion, season with salt (2 pinches), sprinkle over 1 teaspoon of herbs de Provence and mix thoroughly. I fry over medium heat for about 5 minutes – the mushrooms should release their juices and brown slightly. Herbs de Provence (thyme, rosemary, oregano) bring out the flavour of the mushrooms and add an aromatic bouquet.
When the released liquid starts to evaporate, I pour in 1 glass of hot water (or vegetable stock for richness), cover with a lid and simmer for 10 minutes over low heat. In this time the mushrooms become soft and the broth aromatic – this is the base for steaming the nests.
I set aside part of the mushrooms on a separate plate (about ⅓) – I'll use this portion later as a filling for the nests. I carefully place the spaghetti nests (5 pcs) into the pan, trying not to break their shape. I arrange them loosely, leaving 1–2 cm between them.
Into each nest I place 1–2 tablespoons of the reserved mushrooms – the filling should neatly fill the hollow. I add hot water up to half the height of the nests (about 200–300 ml) – the liquid level is critical so that the pasta cooks but doesn't fall apart. I simmer under the lid for about 15 minutes over the lowest heat, occasionally spooning broth over the nests.
I grate the cheese (50 g) on a medium grater – fine shavings melt quickly and create an even coating. Five minutes before the dish is ready, I sprinkle each nest evenly with grated cheese, cover with the lid and let the cheese melt. Under the steam the cheese stretches and forms an appetising cap over the mushroom filling.
I finely chop 2 feathers of green onion and sprinkle it over the finished nests for bright colour and a fresh aroma. I serve them hot straight from the pan – the cheese should still be stretchy and the pasta juicy. The dish is perfect with a fresh vegetable salad or a sour-cream sauce.
Tips
- 1
Choose nests made from durum wheat – they won't fall apart while simmering and will keep their attractive shape. Cheap soft-wheat alternatives will turn to mush.
- 2
You will need 5–6 times less dried mushrooms than fresh – 40 g dried instead of 200 g fresh. Soak them first in warm water for 30 minutes, then boil for 10 minutes – this gives a concentrated mushroom flavour.
- 3
Instead of water, use chicken or vegetable stock – the flavour of the dish will become noticeably richer and deeper. The broth left from soaking dried mushrooms works perfectly.
- 4
Serve the nests with a light fresh vegetable salad (tomatoes, cucumbers, rocket) and a punchy sauce – garlic, tomato or salsa. The contrast between the hot dish and the cool salad is very pleasing.
FAQ
Why did the spaghetti nests fall apart while simmering? +
The main reasons: too much water in the pan (it should reach only halfway up the nests, no higher), vigorous boiling (simmer over the lowest heat – the bubbles shouldn't churn actively), and stirring during simmering (don't touch the nests with a spatula). The quality of the pasta also matters – use only durum wheat. The fix: if the nests start to fall apart, immediately lower the heat and carefully transfer them to a baking dish with a little broth.
Which cheese is best for mushroom nests? +
Any melting cheese will do: hard (Russian, Parmesan, cheddar), young (mozzarella, suluguni, Adyghe) or processed. Mozzarella gives a lovely stretchy crust and a neutral milky flavour. Parmesan adds a salty, nutty aroma, ideal for mushroom dishes. Suluguni classically stretches even as it cools. You can mix two kinds: 30 g mozzarella + 20 g Parmesan for a restaurant level of flavour.
Can the mushroom nests be made in the oven? +
Yes, this is an excellent alternative to the skillet. Place the nests in a baking dish, put the mushroom filling inside, pour in hot broth up to half their height, cover with foil and bake at 180 °C for 25–30 minutes. Five minutes before the end, remove the foil, sprinkle with cheese and let it brown under the grill. In the oven the nests hold their shape better, heat through more evenly and get a beautiful cheese crust.
What can replace the mushrooms in the filling? +
Great options: fried chicken fillet (200 g, diced), stewed fish (cod or hake), ham with cheese, Bolognese mince with tomato paste, or seafood (prawns, mussels). For a vegetarian version – stewed aubergines with tomatoes or homemade courgette caviar. The principle is the same: the filling should already be cooked and not require long heat treatment – the nests simmer for only 15 minutes.
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