in

Spaghetti with King Oyster Mushroom Tomato Sauce

Spread the love

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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Before serving, season again to taste and add the chopped persil leaves and the orange zest.

finish

  1. 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.
Dinner
European
spaghetti with king oyster mushroom tomato sauce

Facebook Comments

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Burnt Semolina with Rhubarb

Butterfly Steak Gratinated with Mushroom Creamed Spinach