Creamy Mushroom Spaghetti using a Arthur Martin
(5)
Preparation time
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Imagine a comforting embrace of flavors, where earthy mushrooms and silky whipping cream come together in a delightful dance! This Mushroom Sauce, a staple in French cuisine, is the culinary equivalent of a cozy blanket on a chilly evening. Did you know that the use of mushrooms in cooking dates back to ancient times? The Romans even considered them a delicacy worthy of emperors! With just a handful of ingredients, including the luxurious chanterelles that add a touch of elegance, you can whip up this sauce in no time. Perfect drizzled over grilled meats, tossed with pasta, or even as a decadent dip for crusty bread, this sauce is sure to become a favorite at your dinner table. Bon appétit!
Ingredients
- 100 g Onion
- 80 g Carrot
- 50 g Celery branch
- 20 g Olive oil
- 20 g Butter
- 250 g Button mushroom
- 100 g White wine
- 200 g Whipping cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Vegetable Brunoise & Mushroom Prep
- Add 100 g of onion, 80 g of carrot, 50 g of celery branch in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Scrape down the sides of the bowl.
- Transfer the content of the food processor bowl in a bowl.
- Slice the Button Mushrooms. Set aside.
Mushroom Sauce
- Wash the food processor bowl.
- Add 20 g of olive oil, 20 g of butter in the food processor bowl.
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 250 g of button mushroom, 100 g of white wine in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 1.
- Add 200 g of whipping cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 2.
Pasta Preparation & Assembly
- Cook Spaghetti according to package directions in a pot on the stove.
- Transfer the content of the bowl in the food processor bowl.
- Drain the Spaghetti.
- Mix with a small amount of the vegetable brunoise.
- Pour the creamy mushroom sauce over the spaghetti.
- Serve Hot.
