CREAM OF MUSHROOM SPAGHETTI

Name: CREAM OF MUSHROOM SPAGHETTI
Cuisine: European, Mediterranean
Ingredients: 300g standard mushrooms; 250g oyster mushrooms; 1 tbsp butter (I used plant-based); 2 banana shallots (or 1 brown onion); 5 garlic cloves; 1 small bunch fresh parsley; 1 glass white wine OR 1tbsp cider/wine vinegar; 100g dried porcini soaked in 500ml boiling water; 250ml cream (I used plant-based); 1 tsp Dijon mustard; 1 tsp miso pastel; 300g spaghetti (+ pasta water); Olive oil; Salt; Pepper

12 steps

CREAM OF MUSHROOM SPAGHETTI | SAUCY PASTAS | EPISODE 2 Welcome back to SAUCY PASTAS, my new series, where I show you how to make the SAUCIEST pasta in town For EPISODE 2, we’re making my CREAM OF MUSHROOM SPAGHETTI - rich, creamy + decadent, this dish will not disappoint I’ve written the full recipe out below, so enjoy, and let me know if you give it a go 👇 INGREDIENTS (serves 4) 300g standard mushrooms 250g oyster mushrooms 1 tbsp butter (I used plant-based) 2 banana shallots (or 1 brown onion) 5 garlic cloves 1 small bunch fresh parsley 1 glass white wine OR 1tbsp cider/wine vinegar 100g dried porcini soaked in 500ml boiling water 250ml cream (I used plant-based) 1 tsp Dijon mustard 1 tsp miso pastel 300g spaghetti (+ pasta water) Olive oil Salt Pepper METHOD 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!

Updated at: Sat, 10 Feb 2024 19:08:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2704.7 kcal (135%)

Total Fat79 g (113%)

Carbs369.2 g (142%)

Sugars54.8 g (61%)

Protein93.7 g (187%)

Sodium1307.3 mg (65%)

Fiber31.2 g (112%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

300gmushrooms

standard

250goyster mushrooms

1 Tbspbutter

1 bunchfresh parsley

small

1 glasswhite wine

OR 1tbsp cider/wine vinegar

100gdried porcini

soaked in 500ml boiling water

250mlcream

I used plant-based

1 tspdijon mustard

1 tspmiso paste

300gspaghetti

Instructions

Step 1

1. Pour 500ml of boiling water over the dried mushrooms. Stir, then cover.

Step 2

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.

Step 3

3. Finely dice the shallot, garlic & parsley stalks. Add the shallot & fry until translucent.

Step 4

4. Add the garlic, parsley stalks, butter & fry until fragrant.

Step 5

5. Strain the dried mushrooms (keep liquid), slice then add to the pan, frying on a high heat for several minutes.

Step 6

6. Pour in the white wine / vinegar + allow to cook off, scraping off any caramelised bits from the pan

Step 7

7. Then add 250ml of the porcini mushroom broth.

Step 8

8. Get the pasta onto boil in salted water.