Herbed Mushroom Spaghetti (Inspired by Ottolenghi's mushroom recipe in the Guardian) Even as I berate button mushrooms, I must admit I love cooking with them. I have successfully paired them with one or many of garlic, shallots, lime, herbs, wine, cream, cheese or butter. Never before, though, have I considered adding cinnamon or anything from the fennel family to a dish of mushrooms. And if it weren't for the genius of Ottolenghi, I wouldn't have done so. It's the unusual use of spices that drew me to the idea of this dish and I think it's this combination that makes this recipe precious. Shallots have always worked wonder with mushrooms and along with the whole cloves of garlic, here they cook to a sweet soft perfection that melts in your mouth. Despite the use of garlic, shallots and spices, this dish is as different from anything that came out of my grandmom's kitchen as can be, and yet, the surprising pairing of mushroom, cinnamon, fennel and anise along with the generous use of mixed herbs did manage to coax more complex flavour from bland white mushrooms than I have ever experienced. Enough to make me all nostalgic about those ugly field mushrooms we ate with chaachi. Enough to turn this dish into one of my current favourite ways to eat mushrooms. Hope you enjoy it.