Autumn spaghetti

Ingredients for 4 servings:

• 500g spaghetti
• 500 g mushrooms, sliced
• 2 tbsp mushroom powder
• 100 g butter
• salt and pepper
• 2 handfuls of walnuts, chopped and roasted
• 1 onion(s), finely chopped
• 2 tbsp parsley, very finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with mushrooms and walnuts

The abundant harvest of wild mushrooms (mainly porcini mushrooms, chestnut boletus, and saffron milk caps) has led us to dry many of them and grind them into a highly aromatic powder. Cook the spaghetti until al dente. Sauté the onion in a little butter, add the mushrooms, and fry briefly. Add the mushroom powder and the remaining butter. Continue frying at very low heat – the butter should brown slightly, but definitely not black. Season with salt, pepper, and add the parsley. Toss the hot pasta with the mushroom butter. Sprinkle a few chopped and toasted walnuts on each serving. This makes a great starter for an autumnal meal; this will serve 8 people.