Easy

Olive oil

tablespoons

Mushroom

Pepper

Salt

Shallot

unit

Dry pasta with eggs

Parsley

Soy sauce

White wine

glass (15cl)

Rosemary

Laurel leaves

Spaghetti with mushrooms

<h5>10 min</h5><p>Preheat your oven to 180°C (360°F).</p><p>Peel, then cut the mushrooms in 4 in height.</p>

<h5>3 min</h5><p>Cut 1 shallot into very small pieces.</p>

<h5>3 min</h5><p>In an oven dish, divide the mushrooms, drizzle them with olive oil and toss them to distribute the oil well.</p><p>Divide the shallot, season with salt and pepper and add 1 bay leaf cut into pieces and 1 sprig of rosemary.</p>

<h5>30 min</h5><p>Bake for 20 to 30 minutes, just long enough for the mushrooms to give up all their water and brown a bit.</p><p>Remove and discard the rosemary and bay leaf.</p>

<h5>7 min</h5><p>Cook 400 g of pasta, drain it.</p>

<h5>1 min</h5><p>In a large saucepan over medium heat, pour 2 tablespoons of olive oil.</p><p>When hot, add the minced shallot, season with salt and pepper, and cook for 1 minute.</p>

<h5>3 min</h5><p>Pour in 1 glass of dry white wine and 1 tablespoon of soy sauce, bring to a boil.</p>

<h5>2 min</h5><p>Add pasta, chopped parsley, mix well.</p>

Easy

63 min

Main course

Servings

4

Nutrition

/ per serving

Directions

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