Spaghetti ai Funghi

N gifted us a gorgeous pack of dried porcini mushrooms from Italy. I've been eyeing them but didn't have time to open the pack to use. That day, after an early morning call and time in between a late night call, I only needed to churn out an easy piece of work. I had time to prep and cook dinner. I decided to rustle up mushroom pasta. I based the pasta off of some random recipe found online, as I always do. Took out a third of the pack and soaked it. Ordered extra mushrooms from AmazonFresh — brown buttons, portobello, shimeiji and king oyster. The groceries arrived punctually late afternoon. 

Mushroom brandy cream sauce spaghetti can be heavy, and need tomatoes to cut through it. I don't quite like lemon in my food, not even in guacamole. So I skipped the lemon juice and used tomato paste instead. That would both boost brightness in the reduction since it held cream. Added a shot of decent brandy to it (never sherry); it would add layers and dimension to the dish. Wholewheat spaghetti it was for pasta. Added some dried chilli to the mix for a bit of sharpness. #ImpieCooks2023

There was no meat. All mushrooms, which was a total protein hit. There was a ton of mushrooms — 1kg of it sliced up, and it was just nice for two people who love mushrooms. Shaved parmesan over the plate upon serving. Smol Girl got shavings as a topper to her meal too. The man had a loooong day on calls and he was happy to have an easy but filling dinner, and then got on the elliptical to walk to his Lumen's caloric-burn demands.