The whole clue of this dish is that the spaghetti is no pasta, but made of sweet potato and carrot strings instead. Combined with the creamy wild mushrooms it makes quite a nice and earthy meal. I was inspired to make this after seeing Nigel Slater's recipe for Mushroom ragout and root vegetable pappardelle.
40g dried wild mushrooms
3 small shallots
3 garlic cloves
2tbsp olive oil
1 large sweet potato
1tbsp fresh sage
2tsp vegetable stock powder + 200ml water
250ml oat cream
½tsp ground black pepper
Peel the sweet potato and the carrots and cut them with a vegetable cutter into thin matchstick strings resembling spaghetti.
Soak the dried mushrooms in water for about 10 minutes.
Heat one tablespoon of olive oil in a large pan and quickly toss the string vegetables through. Prepare the vegetable stock and add it to the pan and let simmer until cooked al dente.
Chop the shallots and garlic and start sweating them in olive oil in another pan. Add the drained mushrooms into the pan and cook for about 5 minutes more. Then add the cream and let simmer for further 10 minutes infusing the cream with the strong mushroom taste. Add some of the mushroom soaking water, if you want even more intense taste (you can add some of that into the vegetable stock as well). Season to taste with sage, thyme, black pepper and salt.
Combine the sauce with the fake spaghetti or just serve it on the top of them.
Enjoy! ~ Your VegHog