Recipe for spaghetti with rucola and parmesan mushroom

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.