Who could have imagined combining spaghetti, vanilla and mushrooms? Yet this is the combo that matches perfectly with a surprising sweet-salty recipe. Want to try?
For 4 persons
“ The vanilla would be nothing without the mushrooms that enhance it in the ground where it takes root. They might even be responsible for its aromas. So I have made an attempt at associating the fragrances of these products stemming from the woods in a dish—and it’s quite naturally exquisite.”
Set aside 1 raw mushroom, finely minced with a mandolin, for the presentation.
Pan fry the diced up onion in 1 tablespoon of olive oil. Add the diced up minced mushrooms. Cook for about 7 minutes covered up, stirring from time to time.
Meanwhile, cook the pasta al dente in salted boiling water.
When the mushrooms are just cooked, set them aside in a recipient.
In the mushroom pan, boil the cream with the whole vanilla pods, slit and grated. When the preparation boils, remove the vanilla pods and put back the mushrooms as well as the onions in the pan.
Allow to cook about 10 minutes on low flame. Drain the pasta, place it in a serving dish with a dash of olive oil. Add the mushroom sauce. Mix everything together.
Sprinkle with grated parmesan and shavings of raw mushrooms.