Recipe for spaghetti with rucola and parmesan mushroom

FoodsDiary By FoodsDiary

Ingredients to make spaghetti with rucola and parmesan mushroom:

  1. 50 gr of butter or vegetable margarine
  2. 75 gr of grated parmesan and salt
  3. A splash of sunflower oil
  4. 200 ml of liquid cream
  5. 60 gr of arugula (can be substituted with fresh spinach)
  6. 350 gr of wild mushrooms
  7. 1/2 kg of long and thin spaghetti
  8. Black pepper and nutmeg
  9. 2 garlic cloves

How to make spaghetti with arucola and parmesan mushroom:

  • In a pot put two liters of water to cook.
  • When it starts to boil add salt, a splash of olive oil and a teaspoon of nutmeg.
  • Add the spaghetti without breaking it and let it cook, stirring it with a spatula or spoon.
  • Remove to a colander, leaving them al dente and pass them slightly under cold water to prevent them from softening.
  • Remove the sandy end of the mushrooms and run under cold water.
  • Cut into thin slices and reserve.
  • In a frying pan with 25 gr of butter, brown the pressed garlic with the mushrooms.
  • Season and sauté for five minutes.
  • Add the cream and let reduce over medium heat for five more minutes.
  • Meanwhile, temper the rest of the butter in a wide casserole; add the spaghetti, which must be loose and sauté for two minutes to temper them.
  • Add the whole rocket leaves and give it a spin in the casserole.
  • Place the spaghetti in a crown mold and turn over the presentation source.
  • Remove the mold and put the mushrooms in the cream in the center
  • Serve sprinkled with grated parmesan cheese.
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