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Rice Spaghetti in a Porcini Sauce Sprinkled with Crunchy Yeast Flakes

Rice Spaghetti in a Porcini Sauce Sprinkled with Crunchy Yeast Flakes

Rice Spaghetti in a Porcini Sauce Sprinkled with Crunchy Yeast Flakes

Porcini and Chanterelles mushrooms are unquestionably my favourite of all delicious mushrooms.  I love to forage wild for them in the woods around my grandparents home in their tiny village in Poland as much as I love eating them. Autumn is a special time of the year for my forest adventures. Last year’s harvest was very generous and fruitful.  We enjoyed many delicious dishes which I made from the forest’s delightful diamonds. I was inspired to prepare a gluten-free dinner – Porcini Mushroom Spaghetti. Voila! Run to the market and let’s make this sophisticated and scrumptious dish on the table. By the way I always add some dried mushrooms into a sauce which makes it much more aromatic and delicious.

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RECIPE

time 40 minutes
difficulty easy
diet without gluten, meat, dairy products, nuts


WHAT YOU NEED

  • 1 pack of rice noodles (I choose a thick spaghetti)
  • 1/2 kilo of supermarket mushrooms
  • 1 large cup of dried Porcini Mushrooms
  • 1 large onion
  • 4 cloves of garlic
  • teaspoon of Sea salt or Himalayan salt
  • black pepper
  • 1 tablespoon of coconut oil
  • 1/2 can of coconut milk (optional but with milk comes out lovely and creamy)
  • fresh parsley
  • inactive yeast flakes optional (vegan) or parmesan

METHOD

  1. I start by boiling the porcini, add them to the boiling water (1/2litre) and cook for 20 minutes
  2. Then I boil the pasta in salted water usually up to 15 min, but check the instructions on the pack because not all pasta is the same and will have varying cooking times
  3. Next I peel and chop onions and garlic. Warm up the pan, add the oil, prepared onion and garlic and fry for about 5 minutes
  4. I wash and chop the mushrooms. Add the mushrooms, onions and garlic to the pan fry everything for 5 minutes. Add salt
  5. Blend the boiled porcini mushrooms together with the water in the blender until I get very tiny pieces of mushrooms into a  sauce. Then I add the mixture into to the pan, stir it all and fry on low heat for 15 minutes. Then I add the cream and stir everything again
  6. Finally I drain the cooked pasta and add to the pan. Mix it into a sauce and sprinkle with black pepper, fresh parsley and as an optional extra, try adding some yeast flakes – yummy

Bon Appetit!

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