Berlin-based photographer and Chef duo Nicky and Max, put their crafts together to bring this artistic recipe to fruition. At its first steps of conception they were not sure whether this was style post, an inspiration post or a recipe post, their goal was to give their portfolios a creative boost, and we think they did just that. This delicat Black Speghetti with Mushroom and Parmesan recipe is as easy to make as it is impressive when served.
PREP TIME : 30 minutes
450g mixed mushrooms (such as button, King Trumpet, oyster and porcini mushrooms )
1 clove of garlic, peeled
4 spring onions
2 tbsp butter
Freshly ground black pepper
1 tbsp flour
125g whipped cream
100 ml chicken stock
400g black spaghetti
70g freshly grated Parmesan
Clean and brush mushrooms and slice. Chop the shallot and garlic. Chop the Spring onions.
Melt the butter in a pan over a medium heat. Fry the mushrooms, shallots and garlic until golden. Season with salt, pepper and a little sugar. Remove half of the mushrooms and set aside for later.
Stir in the flour, and fry for a few moments. Add the cream and stock, stir and bring to a boil. Reduce to a medium heat an simmer for about 8 minutes. Blend to a sauce using a hand blender. Return the rest of the mushrooms and spring onions to the pan and season. Keep the sauce warm.
In the meantime, cook the spaghetti according to package directions until al dente. Drain and toss through the mushroom cream sauce. Serve with Parmesan and freshly ground black pepper.