Spaghetti with Shii-Take Al Dente

Try this delicious pasta dish:

Peel and finely dice the shallot. Rub the shii-take mushrooms with kitchen paper, cut the stems into small pieces and halve or quarter the mushrooms depending on their size.

In a large frying pan, heat the butter and sauté the shallots until translucent. Add the shii-take mushrooms and sauté at high temperature for 3 minutes while stirring. Add the white wine and the whipped cream and simmer for 10 minutes at low temperature. Stir the crème fraîche with the pine nuts into the sauce.

Season with salt, freshly ground pepper and juice of one lemon and sprinkle with chives cut into rolls.

Bring the shii-take cream to the table with spaghetti cooked in enough salted water (“al dente”).

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