Spaghetti À La Boscaila
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g spahetti
- 15 porcini mushrooms, dried
- 100 g breakfast bacon
- 200 g mushrooms, brown, sliced
- 1 bunch spring onion (s)
- some olive oil
- 2 cups cream, or cream substitute
- Pepper White
- salt
- Basil, or parsley, chopped
- 1 clove (s) garlic, pressed
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of salted water until al dente.
- Let the boletus soak in lukewarm water for about 1 hour, then squeeze out the liquid later.
- Chop the bacon, mushrooms and spring onions.
- Place a pan with oil, fry the bacon and onions in it, then add the mushrooms and stir for a few minutes. Now add the garlic and cream, season with salt and pepper and let it simmer for about 10 minutes.
- Finally, season again with salt and pepper and the fresh herbs.
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