Components
- 200 grams of spaghetti pasta
- 1 cup (tea) of shiitake mushrooms (50 g)
- 1 cup (tea) of shimeji mushrooms (50 g)
- Half a cup (tablet) of mushrooms (80 g)
- 1 garlic clove
- 50 grams of butter
- 1/4 cup of white wine
- parsley, chopped, to preference
- Season with salt and freshly ground pepper to taste.
- grated Parmesan cheese as desired
Setup phase
- Place a large pot filled with water over high heat to bring it to a boil. While waiting, wipe the mushrooms and shiitakes with a damp cloth—avoid rinsing them under running water or soaking them, as they absorb water and lose their flavor. Remove and discard the shiitake stems and the tough, fibrous bases of the shimeji stalks. Slice the shiitakes and mushrooms into medium pieces and separate the shimeji into smaller clusters. Peel and finely slice the garlic clove. Wash, dry, and chop the parsley.
- Once the water reaches a boil, stir in one tablespoon of salt and add the noodles. Stir and cook for the duration specified on the package. In the meantime, get the sauce ready.
This recipe comes from the book Kitchen to Four Hands. See you here!
- Heat a large frying pan over medium heat with butter. Once melted, add finely chopped garlic and sliced mushrooms. Season with salt and pepper to your preference and sauté for 3 minutes until the mushrooms turn golden and tender. Deglaze with white wine and stir thoroughly. Remove from heat and stir in chopped parsley to taste.
- Once the dough is al dente, drain the water and reserve 1⁄2 cup (tea) of the pasta cooking water. Move the spaghetti to the frying pan with the mushroom sauce and slowly add the reserved cooking water to loosen the sauce. Serve immediately with parmesan cheese to taste.
IMPORTANT: Feel free to create your own mix of mushrooms, as long as the total weight is around 150g.
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Set of three stainless steel cookware pieces by Zwilling J.A. Henckels
Chief Knife, Zwilling WILLING J.A. Henckels
Mesa de bambú, Zwilling
Zwilling non-stick skillet
