John Myers
Spaghetti with Porcini Mushrooms in Red Wine and Cranberry Sauce
The perfect spaghetti with porcini mushrooms in red wine and cranberry sauce recipe with a picture and simple step-by-step instructions.
- 300 g Spaghetti
- 600 g Frozen Porcini Mushrooms
- 3 Red onion, diced
- 30 g Leek
- 10 Sage leaves
- 1 teaspoon Dried oregano
- 3 tablespoon Cranberries from the glass
- 100 Milliliters Vegetable broth
- 200 Milliliters Red wine
- 250 Milliliters Oat cream
- 1,5 teaspoon Sweet paprika powder
- Green pepper from the mill
- Salt
- 0,5 teaspoon Rapeseed oil
- Cook the spaghetti according to the instructions on the packet.
- Toast the sage in a pan without fat. Reduce the heat and add the onions and the leek cut into rings. Steam with the rapeseed oil until translucent. Add the mushrooms and sauté briefly.
- Deglaze with the vegetable stock and red wine. Add the paprika powder, cranberries and oregano. Let simmer for about 15 minutes. Add the oat cream, stop boiling and season with salt and pepper.
- Possibly thicken with a little sauce thickener.
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