Spaghetti ai Funghi

Name: Spaghetti ai Funghi
Cuisine: Italian
Ingredients: 200 g butter; 10 shallots, peeled and roughly chopped; 15 g parsley, washed and finely chopped; 600 g good-quality spaghetti (dried is perfectly acceptable); 70 g Parmesan, freshly grated; salt and freshly ground black pepper; 700-800 g wild mushrooms (a selection or one variety if you prefer), washed and chopped; 100 ml double cream; 200 ml Vegetable Stock; 6 cloves garlic, peeled and crushed; 75 ml white wine; 400 g button mushrooms, washed

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

200 g butter
10 shallots, peeled and roughly chopped
400 g

Europe
Italy
Mediterranean
Vegetarian
Pasta

Method

Melt half of the butter in a pan, and cook the shallots and button mushrooms, with half of the garlic, gently in it until they are soft. Add the white wine and vegetable stock and reduce until the liquid has almost evaporated. Process the mixture in a blender until it is smooth, then season. Transfer it to a saucepan, add the cream, and warm through over a low heat. You should be left with a th