Cream of Mushroom Spaghetti

12 mins
Serves 1
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Directions

  1. 1Pour 500ml of boiling water over the dried mushrooms, stir, then cover.
  2. 2Slice fresh mushrooms and dry fry with salt on a high heat to release moisture. Once golden, add olive oil.
  3. 3Finely dice shallot, garlic, and parsley stalks. Add shallot and fry until translucent.
  4. 4Add garlic, parsley stalks, butter, and fry until fragrant.
  5. 5Strain dried mushrooms (keep liquid), slice, and add to pan, frying on high heat for several minutes.
  6. 6Pour in white wine/vinegar and allow to cook off, scraping caramelized bits from the pan.
  7. 7Add 250ml of porcini mushroom broth.
  8. 8Boil spaghetti in salted water.
  9. 9Pour in cream, mustard, and miso. Season to taste.
  10. 10Fry remaining oyster mushrooms in olive oil until golden crisp on each side.
  11. 11Once pasta is al dente, add to sauce with parsley and some pasta water.
  12. 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