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Cream of Mushroom Spaghetti
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Cream of Mushroom Spaghetti

50 Min.Für 4Nutri-Score C€€
von @alfiecooks34 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • standard mushrooms (sliced)Obst & Gemüse300 g
  • oyster mushrooms (sliced, half reserved for garnish)Obst & Gemüse250 g
  • butter (plant-based works)Milchprodukte15 g
  • banana shallots (finely diced)Obst & Gemüse2 Stücke
  • garlic cloves (finely diced)Obst & Gemüse5 Stücke
  • fresh parsley (small bunch, stalks finely diced, leaves chopped)Obst & Gemüse1 Stück
  • white wine (or cider vinegar)Getränke150 ml
  • dried porcini (soaked in boiling water)Obst & Gemüse100 g
  • cream (plant-based works)Milchprodukte250 ml
  • Dijon mustardVorräte5 ml
  • miso pasteVorräte5 ml
  • spaghetti (dried)Getreide300 g
  • olive oilVorräte30 ml
  • saltGewürze5 g
  • black pepper (freshly ground)Gewürze2 g

pro Portion

Nährwerte

489kcal

Kohlenhydrate
66 g
Eiweiß
14 g
Fett
19 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Stielkasserolle
  • Rührschüssel
  • Seiher
  • Kochfeld

Schritt für Schritt

Zubereitung

  1. Soak the dried porcini

    • Pour boiling water over the dried porcini in a bowl.
    • Stir, then cover and leave to soak.
    Schritt 1

  2. Dry fry the fresh mushrooms

    • Slice the standard mushrooms and half of the oyster mushrooms.
    • Dry fry them with salt over high heat until the moisture releases and they turn golden.
    • Add the olive oil.
    Schritt 2

  3. Add aromatics

    • Add the diced shallot and fry until translucent.
    • Add the garlic, parsley stalks and butter and fry until fragrant.
    Schritt 3

  4. Add the porcini

    • Strain the soaked porcini, keeping the liquid.
    • Slice the porcini and add them to the pan, frying over high heat.
    Schritt 4

  5. Deglaze

    • Pour in the white wine and let it cook off, scraping the caramelised bits from the pan.
    • Add the porcini soaking broth.
    Schritt 5

  6. Cook the pasta

    • Bring salted water to a boil and cook the spaghetti until al dente.
    Schritt 6

  7. Finish the sauce

    • Pour in the cream, mustard and miso.
    • Season to taste and let the sauce come together.
    Schritt 7

  8. Crisp the oyster mushrooms

    • Fry the reserved oyster mushrooms in olive oil until golden and crisp on each side.
    Schritt 8

  9. Combine and serve

    • Add the al dente spaghetti to the sauce with the parsley and a splash of pasta water.
    • Stir to combine, then divide into bowls.
    • Top with the crispy mushrooms, more parsley and lots of black pepper.
    Schritt 9
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