Directions
- 1Prepare the mushroom stock: In a pot, boil water and add dried mushrooms, a small onion, and parsley. Blend with an immersion blender and strain.
- 2Prepare the cheese sauce: In a small saucepan, melt Gorgonzola cheese, add Parmigiano Reggiano cheese, and cream. Whisk until smooth.
- 3Strain the mushroom stock and set aside.
- 4Add mushroom stock to the cheese sauce and blend again.
- 5Charge the mixture into an iSi whipper and set aside.
- 6Clean the counter.
- 7In a frying pan, sauté chopped mixed mushrooms, garlic, and parsley in olive oil until softened.
- 8Add white wine to deglaze the pan.
- 9Add mushroom stock to the pan.
- 10Cook spaghetti according to package directions.
- 11Fry fresh sage leaves in olive oil and set aside.
- 12Toss cooked spaghetti with the mushroom mixture. Season with salt and pepper.
- 13Plate the pasta, top with the mushroom ragù, cheese sauce, fried sage, and extra parmesan.
Ingredients
- 1 package spaghetti
- 8 cups water
- 1 cup dried mushrooms
- 1 small onion
- 1 handful parsley
- 100 g Gorgonzola cheese
- 100 g Parmigiano Reggiano cheese
- 1 cup cream
- 1 cup mushroom stock
- 2 tablespoons olive oil
- 1 pinch black pepper
- 1 pinch salt
- 3 fresh sage leaves
- 200 g mixed mushrooms
- 2 cloves garlic
- 1 glass white wine
Equipment
potimmersion blenderstrainerladlesmall saucepanwhiskiSi Whipperfrying panknifecutting boardtongsplatewine openerwine glass
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