Spaghetti with porcini mushrooms
2 servings
40 minutes
Spaghetti with white mushrooms is a refined dish of Italian cuisine that combines the tenderness of pasta with the rich aroma of forest mushrooms. White mushrooms, known for their deep flavor, give the sauce a rich and velvety character. Cream makes the sauce's texture soft, while garlic and parsley add fresh, spicy notes. This recipe traces back to the traditions of northern Italy, where mushroom dishes are particularly popular due to the abundance of forests. Spaghetti with white mushrooms is perfect for a cozy dinner and pairs wonderfully with white wine. They can be served as a standalone dish or complemented with warm fresh bread. A great choice for lovers of Italian gastronomy who wish to enjoy the harmony of simple yet elegant ingredients.
1
Slice the garlic into thin slices.
- Garlic: 3 cloves
2
Cut the mushrooms into small pieces (you can use either fresh or frozen mushrooms - thawed beforehand).
- Porcini mushrooms: 150 g
- Honey fungus (honey mushrooms): 200 g
3
Fry the garlic over low heat until golden, then add the mushrooms. Fry on medium heat for about five minutes.
- Garlic: 3 cloves
- Olive oil: 10 ml
- Porcini mushrooms: 150 g
- Honey fungus (honey mushrooms): 200 g
4
Pour in the cream and the mushroom broth cube diluted in a glass of hot water.
- Cream 20% fat: 200 ml
- Stock cube: 1 piece
5
Evaporate until a thick consistency appears (about 20 minutes). Meanwhile, boil the spaghetti.
- Spaghetti: 80 g
6
Five minutes before the end, add salt and pepper to taste and finely chopped parsley.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 0.5 bunch
7
We mix the boiled spaghetti with the ready sauce.
- Spaghetti: 80 g
