Spaghetti Con Funghi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g mushrooms, mixed, e.. shiitake, mushrooms, chanterelles, porcini mushrooms
- 2 shallot (s)
- 3 tablespoon olive oil
- 1 clove garlic
- salt
- Black pepper from the mill
- 500 g spahetti
- 0.5 ½ bunch basil
Print Recipe
Pin Recipe Instructions
- Rub the mushrooms with a damp cloth, clean and halve or quarter depending on the size. Peel and finely chop the shallots. Fry both in olive oil. Peel and squeeze the garlic and sauté until translucent. Add the mushrooms and stew everything for about 10 minutes over low heat. Finally season with salt and pepper.
- If you use frozen mushrooms, you should only add shallots, garlic and oil when the water in the mushrooms has boiled away.
- Cook the noodles in salted water until they are al dente.
- Rinse the basil, shake dry, pluck the leaves off, cut into strips and add to the mushrooms. Drain and drain the spaghetti in a sieve, mix with the mushroom vegetables and serve on deep plates.
- Garnish with herbs if you like.
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