Ingredients to make spaghetti with rucola and parmesan mushroom:
- 50 gr of butter or vegetable margarine
- 75 gr of grated parmesan and salt
- A splash of sunflower oil
- 200 ml of liquid cream
- 60 gr of arugula (can be substituted with fresh spinach)
- 350 gr of wild mushrooms
- 1/2 kg of long and thin spaghetti
- Black pepper and nutmeg
- 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.
