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
2 carrots
1tbsp fresh sage
½tbsp thyme
2tsp vegetable
stock powder + 200ml water
250ml oat cream
½tsp ground black
pepper
½tsp salt
Method
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
I LOVE mushrooms on spaghetti!! I ate some about three days ago and I still have room for more. :9
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