Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Wine stock
Spaghetti
Mushrooms
To serve
How it's done
Wine stock
Heat the butter in a wide non-stick frying pan. Add the onions, garlic and thyme, sauté for approx. 5 mins. Pour in the balsamic, reduce by half. Add the stock and wine, bring to the boil, reduce the heat, season with salt.
Spaghetti
Place the spaghetti in the wine stock, cook until al dente, stirring occasionally until the liquid has completely reduced.
Mushrooms
Heat the oil in a non-stick frying pan. Reduce the heat, fry the mushrooms for approx. 5 mins. on each side. Combine the water and honey, add to the pan, reduce completely while stirring, season.
To serve
Plate up the spaghetti, top with the ricotta and mushrooms, sprinkle with thyme.
| Tip: | Use porcini mushrooms instead of king oyster mushrooms. |
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