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Cream of Mushroom Spaghetti
Hoofdgerecht

Cream of Mushroom Spaghetti

50 minVoor 4Nutri-Score C€€
van @alfiecooks34 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • standard mushrooms (sliced)Groente en fruit300 g
  • oyster mushrooms (sliced, half reserved for garnish)Groente en fruit250 g
  • butter (plant-based works)Zuivel15 g
  • banana shallots (finely diced)Groente en fruit2 stukken
  • garlic cloves (finely diced)Groente en fruit5 stukken
  • fresh parsley (small bunch, stalks finely diced, leaves chopped)Groente en fruit1 stuk
  • white wine (or cider vinegar)Dranken150 ml
  • dried porcini (soaked in boiling water)Groente en fruit100 g
  • cream (plant-based works)Zuivel250 ml
  • Dijon mustardVoorraadkast5 ml
  • miso pasteVoorraadkast5 ml
  • spaghetti (dried)Granen300 g
  • olive oilVoorraadkast30 ml
  • saltKruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

489kcal

Koolhydraten
66 g
Eiwitten
14 g
Vetten
19 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom
  • Vergiet
  • Kookplaat

stap voor stap

Bereiding

  1. Soak the dried porcini

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

  3. Add aromatics

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

  6. Cook the pasta

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

  7. Finish the sauce

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

  8. Crisp the oyster mushrooms

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