Spaghetti with Shiitake Mushrooms in Top Sauce

Blanch (scald) the dried mushrooms with boiling hot water and soak for 30 minutes. Remove from water, squeeze heartily and pat dry. Cut off the stems. Clean the caps and cut into narrow strips. Filter the soaking water through a fine sieve and set aside. Scrape the fresh mushrooms with a wet kitchen towel. Remove the hard stalks and cut the caps into leaves. Heat olive oil and butter in a frying pan.

Sauté the onion and garlic until soft, then add the dried and fresh mushrooms and cook over a high heat for 3-4 minutes, season with salt and pepper. Add the whipping cream and the soaking water of the mushrooms, bring to a boil and then quietly reduce to half. In the meantime, cook the pasta in enough salted water until al dente. Drain and drain. Add to the mushroom pan form and cover all around with whipped cream. Season again and serve with freshly chopped parsley.

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