Cream of Mushroom Spaghetti
Serves 420 mins prep30 mins cook
A rich and creamy pasta dish made with a variety of mushrooms, garlic, and cream. This recipe includes tips for garnish and flavoring with fresh herbs and seasonings for an amazing taste.
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What you need
Instructions
1: Pour 500ml of boiling water over the dried mushrooms. Stir, then cover. 2: Slice the fresh mushrooms (reserve 1/2 of the oyster mushrooms for garnish) & dry fry with salt on a high heat to release the moisture. Once golden, add the olive oil. 3: Finely dice the shallot, garlic & parsley stalks. Add the shallot & fry until translucent. 4: Add the garlic, parsley stalks, butter & fry until fragrant. 5: Strain the dried mushrooms (keep liquid), slice then add to the pan, frying on a high heat for several minutes. 6: Pour in the white wine/vinegar + allow to cook off, scraping off any caramelised bits from the pan. 7: Then add 250ml of the porcini mushroom broth. 8: Get the pasta onto boil in salted water. 9: Pour in the cream, mustard + miso. Season to taste. 10: Fry the remaining oyster mushrooms in olive oil until golden crisp on each side. 11: Once the pasta is al dente, add to the sauce with the parsley + some pasta water. 12: Stir to combine, then get into bowls, top with the crispy mushrooms, more parsley, & lots of black pepper - enjoy!View original recipe