Rich Mushroom Spaghetti
A rich and super tasty spaghetti dish using a good mix of mushrooms and a nice helping of creme fraiche
250grams of dried spaghetti
200grams of Oyster and Shitake mushroom (a mix)
15grams of dried porcini mushroom
100grams creme fraiche
Handful of parsley
1 heaped tsp marmite
Large knob of butter
Place your dehydrated mushrooms in a small container and cover them in boiling water. Use just enough water to cover them, you want the excess water to be as concentrated as possible. They take about 20-30minutes to soften.
In a large pan heat salted water and add the dried spaghetti once boiling.
Tear the mushrooms into bite-size pieces.
Heat an empty dry pan, once hot, add your mushrooms and cook for around 5 minutes until they start to wilt down.
Remove the now re-hydrated mushrooms, make sure to save the water, and add them to the pan. Cook together for a couple minutes.
Add a large knob of butter and melt through the mushrooms.
Add the tsp of marmite and mix through.
Pour in the stock leftover from the dried mushrooms.
Cook until you have a thick, rich consistency.
Turn the pan down and add the creme fraiche with a pinch of salt and a generous amount of black pepper.
Cook together for a couple minutes before adding your cooked spaghetti with a little splash of the pasta water.
Mix through the roughly chopped parsley and transfer to plates.
Top with a fresh grating of parmesan and serve!