If you love a quick, flavourful pasta dish, this spaghetti with enoki mushrooms and beef is a must-try. It takes only 20-25 minutes to make, but it tastes like something that has been simmering away for hours.
It pairs tender cubes of beef with the savoury umami of enoki mushrooms, and white wine and cream give it a silky, creamy sauce. The sauce clings to the pasta perfectly and gives a light yet rich finish that makes this dish completely irresistible.
Use a good cut of beef, as it is only cooked briefly – that makes all the difference.
A simple recipe with few ingredients but maximum flavour.
Spaghetti with enoki mushrooms and beef
A quick and easy pasta recipe with enoki mushrooms and small cubes of rib-eye steak.
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Ingredients
- 300 g brown enoki mushrooms
- 2 shallots, finely chopped
- 400 g good-quality beef – rib-eye (entrecôte) or similar
- 400 g spaghetti
- 150 ml white wine
- 250 ml cream whipping or double cream
- 1/2 stock cube
- 1 bunch chives, finely chopped
- Truffle oil
- Oil
- Salt and freshly ground pepper
- Parmesan, to serve
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Method
- Cut off the tough root end of the enoki mushrooms and discard it – roughly chop the rest.
- Heat a good glug of oil in a frying pan and fry the shallots and enoki mushrooms over a medium heat for about 5 minutes.Meanwhile, cut the beef into small cubes of roughly 1×1 cm.
- Add the beef, season with salt and freshly ground pepper and fry for a further 3-4 minutes, then pour in the white wine and let it reduce well.At the same time, put the pasta on to cook until al dente.
- Pour the cream into the pan, crumble in the stock cube and let it simmer until the sauce thickens.
- Add the chives, season to taste with truffle oil and toss the pasta in the sauce. Adjust the consistency with a splash of the pasta cooking water if needed.
- Serve topped with grated Parmesan and freshly ground pepper.
Nutrition
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