Continuing my pasta passion, let me present you my very favourite recipe. Mushroom Spaghetti is our family classic, which mom used to make for my dad as a nice white sauce alternative to tomato sugo. You can use champignons, as well as wild mushrooms. The better the mushrooms, the better the mushroom spaghetti, of course. Nice tip for fast week dinner.
Either soak the dried mushrooms in a warm water and baste it with its liquid (do not throw it away). You can also use fresh punny buns and sprinkle it with fresh parsley. The seasonal, the better! Bon Appetite!
Total Time: 20 minutes
2 portions of spaghetti
3 handfuls of dried wild mushrooms (fresh penny buns optional), soaked in warm water and hardly chopped
2 cloves of garlic, crushed, peeled and finely chopped
1 teaspoon of cayenne pepper
juice from ½ of lemon
2 tablespoons of crème fraîche
2 handfuls of smoked creamy cheese, grated
Sea salt and black pepper
A pinch of dried oregano (fresh chopped parsley optional)
Cook the pasta in salted hot boiling water until al dente.
Meanwhile, heat up 2 tablespoons of olive oil in a wok on high heat. Add mushrooms and sauté for 1 minute. Season with a pinch of sea salt and lower the heat.
Stir in garlic, cayenne pepper and lemon. Bake for another 4-5 minutes until mushrooms get softer.
Take out the pasta and add it into the mushroom mix with a large spoon of the salted pasta water. Mix well.
Finish with crème fraîche, smoked creamy cheese and oregano.
Makes 2 serves.