John Myers
Ingredients for 4 servings:
- 600 g mixed mushrooms, e.g. shiitake, mushrooms, chanterelles, porcini mushrooms
- 2 shallots
- 3 tbsp olive oil
- 1 garlic clove(s)
- Salt
- black pepper, freshly ground
- 500g spaghetti
- ½ bunch basil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Wipe the mushrooms with a damp cloth, clean them, and halve or quarter them depending on their size. Peel and finely chop the shallots. Sauté both in olive oil. Peel the garlic, press it in, and sauté until translucent. Add the mushrooms and simmer everything over low heat for about 10 minutes. Finally, season with salt and pepper. If using frozen mushrooms, only add the shallots, garlic, and oil once the water from the mushrooms has evaporated. Cook the pasta in salted water until al dente. Rinse the basil, shake dry, pick off the leaves, cut into strips, and add to the mushrooms. Drain the spaghetti in a sieve, toss with the mushroom mixture, and serve on deep plates. Garnish with herbs, if desired.
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