Spaghetti mushroom nests

Spaghetti :

• 300 g spaghetti
• 2 tablespoon olive oil

Mushroom mixture:

• 5 g dried porcini mushrooms
• 100 g mushrooms
• 1 piece shallots
• 15 g Butter
• 1 piece garlic cloves
• 2 pieces eggs
• Appropriate salt
• Appropriate Black pepper
• 50ml cream (35% fat)
• Appropriate nutmeg, freshly grated

Others:

• 2 tablespoon fresh parsley, chopped
• Appropriate butter, for greasing

• 1. Cook the spaghetti until 'al dente', drain, and immediately stir in 2 tbsp olive oil.
• 2. Let the porcini mushrooms soften in lukewarm water.
• 3. Rinse the button mushrooms, trim them and finely dice them. Peel and finely dice the shallot. Drain the porcini mushrooms and cut into small pieces.
• 4. Heat the butter in the frying pan. Add and sweat the shallot and crushed garlic. Add the button mushrooms and porcini mushrooms to the frying pan and sweat. After cooking, allow to cool.
• 5. Mix the eggs with salt, pepper, cream and nutmeg and mix into the cooled mushroom mixture. Then mix with the spaghetti.
• 6. Grease the muffin tin with a little butter. Use a meat fork to twist the spaghetti into small nests and place in the muffin tin.
• 7. Add the remaining mushroom mixture to the nests and distribute the remaining liquid evenly into the moulds. Select 4D HotAir and 140 °C for 25-30 minutes. (when using 4D HotAir, baking tray can be placed on any level, except the highest level )

Add the remaining mushroom mixture to the nests and distribute the remaining liquid evenly into the moulds. Select 4D HotAir and 140 °C for 25-30 minutes. (when using 4D HotAir, baking tray can be placed on any level, except the highest level )

Thanks to Steam+ and 4D HotAir functions, healthy lifestyle and perfect cooking results are always guaranteed.

Model: HSG7584B1

Model: HSG7361W1

Model: HSG958DB1