Spaghetti with Mushroom Sauce
- 500 grams Spaghetti
- 300 grams Porcini mushroom
- 1 onion
- 1 garlic clove
- 1 tablespoon vegetable oil
- 150 milliliters vegetable stock
- 200 milliliters Whipped cream
- freshly ground peppers
Cook the spaghetti in boiling salted water until al dente.
Clean the mushrooms and cut into small pieces. Peel and finely dice the onion and garlic. Heat the oil in a pan, and sauté the onion and garlic until translucent. Add the mushrooms and sauté for 1-2 minutes. Deglaze with the stock and the cream, and simmer until thickened slightly. Season to taste with salt and pepper. Add the spaghetti to the pan and toss until combined. Arrange the pasta on plates. Drizzle with the truffle oil, garnish with dill, and serve.