Porcini Mushroom Pan with Spaghetti

A delicious mushroom dish for any occasion!

Put the spaghetti in salted water and cook until al dente.

In the meantime, cut the spring onions and garlic into small pieces and sauté in olive oil. Cut the cleaned mushrooms into bite-sized pieces and add them. Season to taste with salt and freshly ground pepper.

Rinse the parsley, spin dry in a towel and chop finely. Add to the mushroom pan at the very end, otherwise the parsley will overcook and lose its flavor.

Do not drain the spaghetti and do not rinse it with cold water, but use a slotted spoon or a spaghetti fork to pour it directly from the cooking water into the mushroom pan. Due to the slightly moist, the pasta absorbs the delicious aroma and the tasty broth of the mushrooms wonderfully.

Tip: Aromatic mushroom variation

Men’s mushrooms are of course one of the most expensive members of their genus, but you can replace them with the much cheaper shiitake mushrooms. The small Japanese also taste very intense and noble and are now even available in well-stocked supermarkets.

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