Summary

Ingredients

• 600 g spinach leaves, youn
• 1 small onion (s)
• 2 cloves garlic
• 350 g porcini mushrooms
• Salt and pepper, whiter
• 3 tablespoon olive oil
• 20 g butter
• 1 pinch (s) nutmeg
• 100 g sweet cream
• 400 g spahetti
• Salt water
• 100 g parmesan, rated

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Instructions

1. Clean the spinach and remove the thick stalks. Wash and place dripping wet in a saucepan and simmer over medium heat until it collapses. Then take it out, put it in a sieve and let it cool down.
2. Peel onion and garlic and chop finely. Clean the porcini mushrooms and cut into fine slices. Heat plenty of salted water in a saucepan. Sweat the onion and garlic with oil and butter in a pan until translucent. Fry the mushrooms over medium heat, turning, until all the liquid has evaporated.
3. Roughly chop the cooled spinach, pouring away the juice. Add the spinach to the mushrooms and mix gently. Season to taste with salt, pepper, nutmeg and the cream and heat everything briefly.
4. Meanwhile, add the spaghetti to the salted water and cook until al dente. Drain and mix with the mushroom-spinach mixture and half of the parmesan and serve immediately. Add the rest of the parmesan separately.