Ingredients
Serves 2
- 400g spaghetti
- ½ wedge parmesan
- 50g dried mushrooms
- 100g wild mushroom selection
- 1 lemon
- Black pepper
Method
- Break up the wedge of parmesan and place in a pot, add 700ml of water and bring to the boil, reduce heat to a simmer and add the dried mushrooms. Infuse for 30 mins until the parmesan breaks down and the liquid turns brown in colour
- Cook the spaghetti in boiling salted water for 8 mins until soft.
- Finely slice the mushrooms and cook in a hot pan until golden brown.
- The parmesan and mushroom stock will have reduced to about 500ml, remove the outer hard layer of the cheese and place all the ingredients in a blender or nutri bullet, add a ladle of the pasta cooking water and blend to a smooth and creamy sauce. Adjust seasoning with salt, lemon juice and black pepper.
- Fold the sauce through the spaghetti and top with more parmesan and the fried mushrooms.
