Spaghetti with enoki mushrooms and beef
A quick and easy pasta recipe with enoki mushrooms and small cubes of rib-eye steak.
Servings 4 servings
Calories 628kcal
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
Instructions
- 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 1x1 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
Calories: 628kcal | Carbohydrates: 85g | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 150mg | Potassium: 611mg | Fiber: 6g | Sugar: 6g | Vitamin A: 930IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg