Spaghetti with Chanterelles and Eel
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe from a restaurant called 'The American Bistro'.
Ingredients
- Pickled Chanterelles - 8.5 oz
- Pasta (corkscrew) - 11.3 oz
- Olive Oil - 2 fl oz
- Butter - 2.1 oz
- Campbell's Beef Broth - 20 fl oz
- Truffle Oil - 0 fl oz
- Cream - 4 fl oz
- Eel - 7.1 oz
- Shallot - 0.7 oz
- Parmesan Cheese - 2.1 oz
- Dry White Wine - 2 fl oz
- Wheat Flour - 0.7 oz
- Herbs - to taste
Step by Step guide
Step 1
Cook the spaghetti in boiling water according to the instructions. Drain in a colander.
Step 10
Slice the eel.
Step 11
Serve the pasta with chanterelles on plates, topped with slices of eel and your favorite herbs.
Step 12
Enjoy.
Step 2
Finely chop the shallots.
Step 3
Rinse the mushrooms well under running water.
Step 4
Heat a skillet and sauté the chanterelles with the shallots in olive oil for 10–15 minutes.
Step 5
Season with salt and pepper to taste.
Step 6
Pour in the wine and let it evaporate.
Step 7
Add the beef broth.
Step 8
Incorporate the butter, flour, truffle oil, cream, and Parmesan.
Step 9
Add the cooked spaghetti to the sauce and let it simmer slightly.
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