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Spaghetti with chanterelles is a perennial dilemma. The perfect combination of chanterelles and bacon in a cream sauce is actually the ideal basis for this dish. But cream in a pasta sauce is completely unacceptable in Italy. The alternative of using egg yolk instead of cream, like in a carbonara, doesn't work for my sweetheart. So the sauce base consisted of white wine and cooking cream with 14% fat.
The next hurdle was the bacon....
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Opinions are a bit confused about Spaghetti Caruso. On the one hand, they are said to be named in Italy after the famous tenor Enrico Caruso, who is said to have loved chicken liver. On the other hand, you can almost only find English-language pages on which the recipe appears. So it could also be an invention of Italian-Americans, like the meatballs in tomato sauce. A third theory comes from Ian Fleming, the author of James Bond....
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This is not an Italian classic like so many pasta dishes. Most of the time, the average non-Italian automatically thinks of cream when they think of pasta sauces with mushrooms. But this is frowned upon except in Aldo Adige. The other variant is a kind of carbonara with mushrooms, but the eggs also bothered me. That's not to say that these sauces won't taste good, they just have nothing to do with the Italian way of getting a bright...
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For the vegetable course in a French menu, I was looking for a suitable vegetable. Before I got to the finer types of cabbage like cauliflower or Brussels sprouts, I noticed the king oyster mushrooms. Strictly, mushrooms are of course not a vegetable, not even a plant, but that didn't harm the taste. 2 servings Ingredients:
300 g king oyster mushrooms, cut into bite-sized pieces
1 tbsp flour
1 tbsp olive oil
1 tbsp onion cubes
1...