Keto spaghetti with chanterelles
1 serving
20 minutes
Keto spaghetti with chanterelles is a refined dish that harmoniously combines the forest aroma of mushrooms and the creamy tenderness of the sauce. Chanterelles sautéed in butter and olive oil reveal their rich flavor, while garlic and pepper mix adds spiciness. Cream and Dorblu cheese create a velvety texture that envelops each piece. Shirataki spaghetti is an ideal choice for those monitoring carbohydrate intake as they are light and do not weigh down the dish. The taste is both deep and sophisticated, with a hint of ground chili adding a finishing touch. This recipe is suitable for a cozy home dinner or for serving guests who wish to enjoy a gastronomic masterpiece with an unexpected keto twist.
1
Thoroughly wash the mushrooms.
- Chanterelles: 75 g
2
Chop finely.
- Chanterelles: 75 g
3
Heat olive oil and butter in a pan.
- Olive oil: 1 teaspoon
- Butter: 20 g
4
Add the chanterelles. Sauté for 4-5 minutes over high heat, stirring occasionally.
- Chanterelles: 75 g
5
To salt.
- Sea salt: to taste
6
Add dried garlic.
- Garlic powder: pinch
7
Add the pepper mix and reduce the heat.
- Ground pepper blend: to taste
8
Add cream, then stir. Cook for another 3-4 minutes.
- Whipping cream 33%: 100 ml
9
Slice the Dorblu into thin slices.
- Dorblu cheese: 30 g
10
Add cheese to the mushrooms.
- Dorblu cheese: 30 g
11
Rinse the spaghetti in cold water.
- Shirataki spaghetti: 200 g
12
Once the cheese melts, add the spaghetti to the mushrooms.
- Shirataki spaghetti: 200 g
13
Add ground chili. Simmer, stirring, for 3 minutes.
- Chili powder: to taste
14
Place on a plate and serve.
