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Spaghetti with King Oyster Mushroom Tomato Sauce
The perfect spaghetti with king oyster mushroom tomato sauce recipe with a picture and simple step-by-step instructions.
spaghetti
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
King oyster mushroom tomato sauce
- 300 g King oyster mushrooms, cut into cubes
- 1 Shallot, finely diced
- 1 size Clove of garlic, finely chopped
- 50 g Dried tomatoes soaked in herb oil, finely diced
- 2 tbsp Tomato paste
- 1 tbsp Powdered sugar
- 1 Orange, juice and zest
- 500 ml Pureed tomatoes
- 2 tbsp Fresh, chopped oregano
- 2 tbsp Fresh chopped leaf parsley
- Salt
- Pepper
- Oil
Otherwise
- Parmesan
spaghetti
- Put the pasta flour in a bowl, make a well in the middle. Put the eggs in there and add a pinch of salt. Now knead everything into a homogeneous dough and wrap it in cling film and let it rest for at least 30 minutes at room temperature.
- Then roll out the dough thinly with the pasta machine and cut into spaghetti with a spaghetti attachment and cook until al dente in sufficient salted water.
King oyster mushroom tomato sauce
- A sugo gets its right taste only after simmering for a long time. You should plan for 2 hours for this. I usually start the evening before and let it simmer a little every now and then and then stand on the exposed, but hot stove.
- Heat some oil in a saucepan – I took the herb oil from the sun-dried tomatoes for this. It was so wonderfully aromatic and it would be a sin to throw it away. Sear the king oyster mushrooms in the oil, the dried tomatoes can also be added here.
- Then add the shallot and garlic and sauté briefly. Then make some space in the pot, add the tomato paste there, sprinkle with powdered sugar and roast for a few minutes while stirring constantly.
- Now deglaze with the orange juice and the pureed tomatoes and bring to the boil once. Then turn the stove on to the lowest setting, add the oregano and a little salt and pepper and just let it simmer loaaaaaaaaaange.
- Before serving, season again to taste and add the chopped persil leaves and the orange zest.
finish
- Strain the spaghetti while collecting a ladle of pasta water. Add the pasta water to the sauce and stir in vigorously. Arrange the spaghetti on a plate, pour the sugo over it and grate fresh Parmesan cheese over it.
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