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Cream of Mushroom Spaghetti
Danie główne

Cream of Mushroom Spaghetti

50 minPorcje: 4Nutri-Score C€€
od @alfiecooks34 importyugotowano 0 razy
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Składniki

4 osoby
  • standard mushrooms (sliced)Warzywa i owoce300 g
  • oyster mushrooms (sliced, half reserved for garnish)Warzywa i owoce250 g
  • butter (plant-based works)Nabiał15 g
  • banana shallots (finely diced)Warzywa i owoce2 kawałki
  • garlic cloves (finely diced)Warzywa i owoce5 kawałki
  • fresh parsley (small bunch, stalks finely diced, leaves chopped)Warzywa i owoce1 kawałek
  • white wine (or cider vinegar)Napoje150 ml
  • dried porcini (soaked in boiling water)Warzywa i owoce100 g
  • cream (plant-based works)Nabiał250 ml
  • Dijon mustardSpiżarnia5 ml
  • miso pasteSpiżarnia5 ml
  • spaghetti (dried)Produkty zbożowe300 g
  • olive oilSpiżarnia30 ml
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

489kcal

Węglowodany
66 g
Białko
14 g
Tłuszcz
19 g
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Przybory

  • Patelnia
  • Rondel
  • Miska
  • Durszlak
  • Płyta kuchenna

krok po kroku

Przygotowanie

  1. Soak the dried porcini

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

  3. Add aromatics

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

  6. Cook the pasta

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

  7. Finish the sauce

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

  8. Crisp the oyster mushrooms

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