2021-02-28 | by CusiGO
It’s a dish you’ll never get tired of. You’ll find how simple it is, but it has good products to express its natural taste, a little bit of respect for seasoning, and more importantly, Let it sublimate… You don’t have to believe that this is a recipe you have to try, because it’s not only delicious, nutritious and healthy, but also light. If you want to be vegetarian or vegan, just omit Parmesan from the ingredients.
Today we’re talking about the artichoke mushroom (Pleurotus eryngii), and soon we’re going to talk about spaettle or SP ü tzle, a spongy dough that’s easy to make at home, but also easy to find in stores, in the dry dough version. It’s traditional German, Swiss, Austrian, but we’ll tell you more about it and how to make Spaetzle at home. Now, notice this recipe, Thistle mushroom and spaettle and kitchen.
Clean the thistle mushroom with a rag or soft brush and cut it in half lengthwise. Heat the pan with some extra virgin olive oil. Don’t cover the whole bottom so the mushrooms won’t absorb too much fat, but don’t be stingy with preparation.
When you reach a certain temperature, put the artichoke mushrooms in and let them roast under a medium low fire. Adjust according to the thickness of the mushrooms. Season them and turn them over occasionally so that both sides turn brown. They must be very gentle.
Bring a pot full of water to a boil, add salt and pasta, move with a spoon or spatula, and lower the fire. Let them cook, depending on whether they are fresh or dry, follow the instructions on the package and test them for your taste.
Take the mushrooms out of the fire and pan, heat them in the same pan, add a little extra virgin olive oil (you can put a portion of butter if you like), and then cut the previously peeled and chopped shallots into small pieces. When the spaghetti is ready, put it in the pot. When the scallions are soft, add mushroom powder, freshly ground black pepper and chopped parsley. Stir well.
Place the spaghetti on a plate, top with the thistle mushrooms, chop the hazelnuts, shred the Parmesan cheese, chop the onions, a strip of extra virgin olive oil and some salt. Enjoy yourself!
C / N = quantity required