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Side dishes and vegetables, vegetarian dishes and bakes 43
Spaghetti mushroom nests [Index: ]
MCRC00902437_BO_Spaghetti-Pilznester-34_F39MCRC00918148_SE_Spaghetti-Pilznester-021MCRC00900752_NF_Spaghetti-Pilznester-009_RZ0Side dishesVegetarian recipesVegetablesMushroomsPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
12-cup muffin tin
SPAGHETTI:
300 g spaghetti
2 tbsp olive oil
MUSHROOM MIXTURE:
5 g dried porcini mushrooms
100 g fresh button mushrooms
1 shallot
15 g butter
1 clove garlic
2 eggs
Salt
Pepper, freshly ground
50 ml cream
Nutmeg, freshly grated
IN ADDITION:
2 tbsp parsley, chopped
Butter for greasing
Per serving
455 kcal, 54 g carbs, 20 g fat, 15 g protein,
4,5 BU
PREPARATION
1. Cook the spaghetti until 'al dente', drain, and immediately stir in 2 tbsp olive oil.
2. Let the porcini mushrooms soften in lukewarm water.
3. Rinse the button mushrooms, trim them and finely dice them. Peel and finely dice the shallot.
Drain the porcini mushrooms and cut into small pieces.
4. Heat the butter in the frying pan. Add and sweat the shallot and crushed garlic. Add the button
mushrooms and porcini mushrooms to the frying pan and sweat. After cooking, allow to cool.
5. Mix the eggs with salt, pepper, cream and nutmeg and mix into the cooled mushroom mixture.
Then mix with the spaghetti.
6. Grease the muffin tin with a little butter. Use a meat fork to twist the spaghetti into small nests
and place in the muffin tin.
7. Add the remaining mushroom mixture to the nests and distribute the remaining liquid evenly into
the moulds. Bake as indicated.
8. After cooking, remove the mushroom nests from the tin and serve sprinkled with parsley.
Setting procedure:
CircoTherm
140 °C
Added steam, high
Cooking time: 25-30 minutes
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