Buckwheat Spaghetti with Mushrooms & Truffle

Buckwheat Spaghetti with Mushrooms & Truffle

Vegetarian
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Preparation time
20min
Serving(s)
2

Ingredients

200
Rapunzel Buchweizen Spaghetti (buckwheat spaghetti)
250
g fresh mushrooms of your choice
3
garlic cloves, de-germed, very finely sliced
1
shallot
1
black truffle
50
g curly parsley
*
Olive oil
*
Italian cheese
*
Salt
*
Freshly ground black pepper

Fry the parsley in plenty of olive oil. Drain and dry on some kitchen towel, then keep to one side.

Wipe your mushrooms clean and chop into slices approximately 5mm thick.

Take a large pan, bring some water to the boil and add salt.

Cook the spaghetti following the instructions on the pack.

Using a large frying pan, heat 2 tablespoons of olive oil.

Add the mushrooms, shallot and garlic and fry gently. Season according to taste.

Stir the spaghetti into the pan with the mushrooms and add some of the fried parsley.

Assemble your dish on plates starting with the spaghetti, drizzle over some olive oil and add a few twists of freshly ground pepper.

Finish off with grated truffle and very thin shavings of Italian cheese and then garnish with the fried parsley.

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