Pasta with Porcini Mushrooms

For the pasta with porcini mushrooms pasta cook the spaghetti in salted water al dente, then drain.

Finely dice the shallots. Clean the mushrooms and cut into bite-sized slices. Finely chop the garlic and shallots. Wash and finely chop the parsley.

For the basic sauce, sauté the shallots in butter. Deglaze with vermouth and white wine and reduce slightly. Add the whipped cream, bring to the boil once and puree with a hand blender. Season with sugar, salt, ground pepper, nutmeg and a squeeze of lemon.

Sauté the mushrooms in hot olive oil with rosemary, shallots and garlic, mix some of the mushrooms with the cooked spaghetti and add about 100 ml of the basic sauce (save the rest and use for other dishes).

Season with pepper, salt and a pinch of nutmeg and toss well.

Arrange in a deep dish, mix the remaining porcini mushrooms with the chopped parsley and serve on top of the pasta.

Grate the Parmesan over the top and drizzle the pasta with porcini mushrooms with a drizzle of olive oil.

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