Spaguettis with mushrooms

 I admit, I do not know what happens with the pasta but I love!!!!

Cold or hot, either way I like it. Today’s recipe is simply special, try, you will love it!


Spaguettis with mushrroms
Serves 4
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
For preparing the puree of mushrooms
  1. 100g butter
  2. 5 shallots
  3. 2 cloves of garlic
  4. 400 g mixed mushrooms and boletus edulis very chopped
  5. 300 g vegetable broth
  6. 75 ml dry white wine
  7. 130 ml of cream
To finish the pasta
  1. 400 g mushrooms
  2. 300 g of spaghetti (fresh pasta)
  3. Chopped parsley
  4. Salt and pepper
  5. 50 g grated Parmesan
  6. 60 g butter
  7. 2 cloves of garlic
  1. The first thing we must do is the mushroom puree sautéed the shallot with 100g of butter and garlic.
  2. At the moment it is very well fried add the very chopped mushrooms and leave to the fire for 10 minutes, once they are well poached and with a nice color add the white wine, let reduce to dry and finally add the broth and let halve.
  3. Mash the whole. Season and book.
  4. When you use to put it to the fire and add the cream of liquid, boil, salt and set aside.
To finish the pasta
  1. Heat the 60 g of butter in a sauté, add the mushrooms clean and cut into small pieces, sauté and add the two cloves of chopped garlic.
  2. Sauté very well and at the time when the mushrooms are well sautéed add the chopped parsley and put to salt point.
  3. While baking the pasta, if it is fresh with 3 minutes will be enough, if it is dry between 10 and 12 minutes enough.
  4. Drain very well and mix with sautéed mushroom.
  5. At the time of serving arrange in the center of the plate a tablespoon of puree of mushrooms very hot and above put the pasta.
  6. Finish with grated parmesan and a fine thread of truffle oil.
Catering Iria Castro

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