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- Red wine spaghetti with king oyster mushrooms
Red wine spaghetti with king oyster mushrooms
Nutrition facts per serving:
- Energy in kcal about 471
- Fat about 14g
- Carbohydrates about 67g
- Protein about 15g
This is needed
This is needed
for 4 people
Wine stock
- 1 tbsp butter
- 2 red onion, cut into thin slices
- 1 garlic clove, squeezed
- 1 dl balsamic vinegar
- 4 sprigs thyme
- 3 dl porcini stock
- 7.5 dl Italian red wine (e.g. Chianti)
- 1 tsp salt
Spaghetti
- 300 g spaghetti
Mushrooms
- 2 tbsp olive oil
- 300 g king oyster mushrooms, cut in half
- 2 tbsp water
- 1 tbsp liquid honey
- salt and pepper to taste
To serve
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- 2 sprigs thyme, leaves torn off
- 125 g ricotta
And that's how it's done
And that's how it's done
Wine stock
Heat the butter in a wide non-stick frying pan. Add the onions, garlic and thyme, sauté for approx. 5 mins. Pour in the balsamic, reduce by half. Add the stock and wine, bring to the boil, reduce the heat, season with salt.
Spaghetti
Place the spaghetti in the wine stock, cook until al dente, stirring occasionally until the liquid has completely reduced.
Mushrooms
Heat the oil in a non-stick frying pan. Reduce the heat, fry the mushrooms for approx. 5 mins. on each side. Combine the water and honey, add to the pan, reduce completely while stirring, season.
To serve
Plate up the spaghetti, top with the ricotta and mushrooms, sprinkle with thyme.
