spaghetti with porcini mushrooms fondue
A rich and indulgent dish that combines the earthy flavours of porcini mushrooms with the creamy goodness of fondue, all beautifully paired with the premium tex
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at agnesi.com.
Ingredients
- 320g of Spaghetti 3 Agnesi
- 200g fresh porcini mushrooms, sliced (or dried porcini, rehydrated)
- 150g Fontina cheese, grated
- 150g Gruyère cheese, grated
- 100ml whole milk
- 50ml white wine
- 2 tbsp butter
- 1 garlic clove, minced
- 1 small shallot, finely chopped
- 2 tbsp extra virgin olive oil
- to taste salt and black pepper
- for garnish fresh parsley, chopped
- optional, for serving freshly grated Parmesan
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