Spaghetti with chanterelles and eel

4 servings

30 minutes

Recipe from the restaurant "Magadan".

Energy value per serving

• Calories: 885
• Proteins: 23.7g
• Fats: 57.3g
• Carbohydrates: 63.8g

Ingredients

• Chanterelles: 240 g
• Paste: 320 g
• Olive oil: 80 ml
• Butter: 60 g
• Beef broth: 600 ml
• Truffle oil: 20 ml
• Cream: 120 ml
• Acne: 200 g
• Shallots: 20 g
• Parmesan cheese: 60 g
• Dry white wine: 80 ml
• Wheat flour: 20 g
• Green: to taste

Cooking steps

1. Boil spaghetti in boiling water according to the instructions. Drain in a colander.

   Required ingredients:

   • Paste: 320 g

2. Finely chop the shallot.

   Required ingredients:

   • Shallots: 20 g

3. Mushrooms should be thoroughly washed under running water.

   Required ingredients:

   • Chanterelles: 240 g

4. Heat the pan and sauté the chanterelles with shallots in olive oil for 10-15 minutes.

   Required ingredients:

   • Chanterelles: 240 g
   • Shallots: 20 g
   • Olive oil: 80 ml

5. Add salt and pepper to taste.

   Required ingredients:

   • Green:  to taste

6. Pour in the wine and evaporate it.

   Required ingredients:

   • Dry white wine: 80 ml

7. Pour in the beef broth.

   Required ingredients:

   • Beef broth: 600 ml

8. Add butter, flour, truffle oil, cream, and parmesan.

   Required ingredients:

   • Butter: 60 g
   • Wheat flour: 20 g
   • Truffle oil: 20 ml
   • Cream: 120 ml
   • Parmesan cheese: 60 g

9. Put the boiled spaghetti in the sauce and simmer slightly.

   Required ingredients:

   • Paste: 320 g

10. Slice the eel.

    Required ingredients:

    • Acne: 200 g

11. Serve the pasta with chanterelles on plates, garnished with slices of eel and your favorite herbs.

    Required ingredients:

    • Green:  to taste

12. To serve.