Cream of Mushroom Spaghetti
Directions
- 1Pour 500ml of boiling water over the dried mushrooms, stir, then cover.
- 2Slice fresh mushrooms and dry fry with salt on a high heat to release moisture. Once golden, add olive oil.
- 3Finely dice shallot, garlic, and parsley stalks. Add shallot and fry until translucent.
- 4Add garlic, parsley stalks, butter, and fry until fragrant.
- 5Strain dried mushrooms (keep liquid), slice, and add to pan, frying on high heat for several minutes.
- 6Pour in white wine/vinegar and allow to cook off, scraping caramelized bits from the pan.
- 7Add 250ml of porcini mushroom broth.
- 8Boil spaghetti in salted water.
- 9Pour in cream, mustard, and miso. Season to taste.
- 10Fry remaining oyster mushrooms in olive oil until golden crisp on each side.
- 11Once pasta is al dente, add to sauce with parsley and some pasta water.
- 12Stir to combine, serve in bowls, top with crispy mushrooms, more parsley, and lots of black pepper.
Ingredients
- 300 g standard mushrooms
- 250 g oyster mushrooms
- 1 tbsp butter
- 2 banana shallots
- 1 brown onion
- 5 garlic cloves
- 1 small bunch fresh parsley
- 1 glass white wine
- 1 tbsp cider/wine vinegar
- 100 g dried porcini
- 500 ml boiling water
- 250 ml cream
- 1 tsp Dijon mustard
- 1 tsp miso paste
- 300 g spaghetti
- 0 pasta water
- 0 olive oil
- 0 salt
- 0 pepper
Equipment
knifecutting boardyellow potfrying panspoonstrainerbowl
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