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Spaghetti with chanterelles and eel

4 servings

30 minutes

Recipe from the restaurant "Magadan".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
885
kcal
23.7g
grams
57.3g
grams
63.8g
grams
Ingredients
4servings
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:
    1. Paste: 320 g

  • 2

    Finely chop the shallot.

    Required ingredients:
    1. Shallots: 20 g

  • 3

    Mushrooms should be thoroughly washed under running water.

    Required ingredients:
    1. Chanterelles: 240 g

  • 4

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

    Required ingredients:
    1. Chanterelles: 240 g
    2. Shallots: 20 g
    3. Olive oil: 80 ml

  • 5

    Add salt and pepper to taste.

    Required ingredients:
    1. Green:  to taste

  • 6

    Pour in the wine and evaporate it.

    Required ingredients:
    1. Dry white wine: 80 ml

  • 7

    Pour in the beef broth.

    Required ingredients:
    1. Beef broth: 600 ml

  • 8

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

    Required ingredients:
    1. Butter: 60 g
    2. Wheat flour: 20 g
    3. Truffle oil: 20 ml
    4. Cream: 120 ml
    5. Parmesan cheese: 60 g

  • 9

    Put the boiled spaghetti in the sauce and simmer slightly.

    Required ingredients:
    1. Paste: 320 g

  • 10

    Slice the eel.

    Required ingredients:
    1. Acne: 200 g

  • 11

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

    Required ingredients:
    1. Green:  to taste

  • 12

    To serve.

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