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Spaghetti with shiitake sauce

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Ingredients for 4 servings:

  • 500g spaghetti
  • 6 large mushrooms (shiitake), dried
  • 2 tbsp sherry
  • salt and pepper
  • 1 tbsp oil (truffle oil)
  • 5 garlic cloves
  • 5 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

quick and easy

Cook the spaghetti in salted water as usual until al dente. Soak the mushrooms in warm water for about an hour. Peel and finely chop the garlic. Cut the soaked mushrooms into strips, removing the tough stems. Don’t discard the soaking water! Heat olive oil in a large pan or wok, briefly fry the garlic, add the mushrooms, and cook for 1-2 minutes. Then deglaze with the soaking water, season generously with salt and pepper. Add the sherry. Cook for about 10 minutes, until the liquid has almost evaporated and only an oily sauce remains. Finally, add the truffle oil. Add the drained pasta to the pan, toss everything together, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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