Great dish...especially if you're a vegetarian. Even if you're not, it's a great starter or second course; you know...right before the meat! Seriously speaking, it has enough about it to be a main course. Not too heavy...but it's got a nice rich taste to it.
Fresh Shiitake Mushrooms - 4 sliced
Chestnut Mushrooms - 3 sliced
Mixed Wild Mushrooms* - Handful sliced
Spaghetti - 200g
Toasted Pine nuts - Half Cup
Crème Fraiche - 1 large tbsp
Garlic - 2 cloves crushed
Shallots - 1 diced
Chives - finely chopped handful
Parmigiano-Reggiano Cheese (Parmesan) - Half Cup
Black Pepper - Pinch
Salt - Pinch
Boil water at high heat, adding salt and a bit of oil.
In a frying pan at medium to high heat, add two tablespoons of olive oil and fry off shallots and garlic until aromatic, but not coloured. Add all three types of mushrooms and sear at high heat to get a nice colour on the mushrooms. Fry until the moisture from the mushrooms has evaporated, leaving nicely browned Mushrooms. Season with Salt and pepper.
Boil the Spaghetti for about 7 minutes or until it is cooked through. Make sure not to overcook your spaghetti! (Usually following the instructions on the packet works) Fresh spaghetti, if used would take a lot less time. Drain the Spaghetti and add it to the mushrooms while it's hot.
Add crème fraiche, toasted pine nuts, parmesan and chives and give it a good mix through.
Serve and garnish with more parmesan. (If you are anything like me, you will not skip this step)
*Fresh wild mushrooms can be expensive and hard to find. This dish would be even better with fresh Chanterelle, Porchini, Oyster mushrooms, but dried mushrooms will work too. Just make sure, they are soaked in hot water for about 20 minutes.