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Cream of Mushroom Spaghetti
Plat

Cream of Mushroom Spaghetti

50 minPour 4Nutri-Score C€€
par @alfiecooks34 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • standard mushrooms (sliced)Fruits et légumes300 g
  • oyster mushrooms (sliced, half reserved for garnish)Fruits et légumes250 g
  • butter (plant-based works)Produits laitiers15 g
  • banana shallots (finely diced)Fruits et légumes2 morceaux
  • garlic cloves (finely diced)Fruits et légumes5 morceaux
  • fresh parsley (small bunch, stalks finely diced, leaves chopped)Fruits et légumes1 morceau
  • white wine (or cider vinegar)Boissons150 ml
  • dried porcini (soaked in boiling water)Fruits et légumes100 g
  • cream (plant-based works)Produits laitiers250 ml
  • Dijon mustardÉpicerie5 ml
  • miso pasteÉpicerie5 ml
  • spaghetti (dried)Céréales300 g
  • olive oilÉpicerie30 ml
  • saltÉpices5 g
  • black pepper (freshly ground)Épices2 g

par portion

Nutrition

489kcal

Glucides
66 g
Protéines
14 g
Lipides
19 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier
  • Passoire
  • Plaque de cuisson

pas à pas

Préparation

  1. Soak the dried porcini

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

  3. Add aromatics

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

  6. Cook the pasta

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

  7. Finish the sauce

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

  8. Crisp the oyster mushrooms

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