for 4 person

Wine stock

1 tbsp	butter
2	red onions, cut into thin slices
1	garlic clove, squeezed
4 sprig	thyme
1 dl	balsamic vinegar
3 dl	porcini stock
7 ½ dl	Italian red wine (e.g. Chianti)
1 tsp	salt

Spaghetti

300 g

spaghetti

Mushrooms

2 tbsp	olive oil
300 g	king oyster mushrooms, cut in half
2 tbsp	water
1 tbsp	liquid honey
	salt and pepper to taste

To serve

125 g	ricotta
2 sprig	thyme, leaves torn off

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.

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