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Cream of Mushroom Spaghetti
Plato principal

Cream of Mushroom Spaghetti

50 minPara 4Nutri-Score C€€
de @alfiecooks34 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • standard mushrooms (sliced)Frutas y verduras300 g
  • oyster mushrooms (sliced, half reserved for garnish)Frutas y verduras250 g
  • butter (plant-based works)Lácteos15 g
  • banana shallots (finely diced)Frutas y verduras2 piezas
  • garlic cloves (finely diced)Frutas y verduras5 piezas
  • fresh parsley (small bunch, stalks finely diced, leaves chopped)Frutas y verduras1 pieza
  • white wine (or cider vinegar)Bebidas150 ml
  • dried porcini (soaked in boiling water)Frutas y verduras100 g
  • cream (plant-based works)Lácteos250 ml
  • Dijon mustardDespensa5 ml
  • miso pasteDespensa5 ml
  • spaghetti (dried)Cereales300 g
  • olive oilDespensa30 ml
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g

por ración

Nutrición

489kcal

Carbohidratos
66 g
Proteínas
14 g
Grasas
19 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol
  • Escurridor
  • Placa de cocina

paso a paso

Preparación

  1. Soak the dried porcini

    • Pour boiling water over the dried porcini in a bowl.
    • Stir, then cover and leave to soak.
    Paso 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.
    Paso 2

  3. Add aromatics

    • Add the diced shallot and fry until translucent.
    • Add the garlic, parsley stalks and butter and fry until fragrant.
    Paso 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.
    Paso 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.
    Paso 5

  6. Cook the pasta

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

  7. Finish the sauce

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

  8. Crisp the oyster mushrooms

    • Fry the reserved oyster mushrooms in olive oil until golden and crisp on each side.
    Paso 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.
    Paso 9
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