Spaghetti with girolles, dijon and cognac

When a friend gives you three tubs of handpicked girolles (by himself) you feel the responsibility. To not disappoint I paired the lovely mushrooms with shallots, dijon mustard, some creme fraiche and cream and some cognac and served it with nice spaghetti (from De Cecco, my favourite pasta brand).

This saue is rather sharp on its own, but perfectly balanced when served with pasta. Feel free to add some black pepper or parmesan when serving, but it is really good without it too.

Spaghetti with girolles, dijon and cognac, serves 2

300 g spaghetti

1 large shallot

ca 100 g fresh or frozen girolles

1 garlic clove

butter, oil

50 ml creme fraiche

100 ml cream

2 tsp dijon

3-4 tbsp cognac

persillade, salt, white pepper

Cook the spaghetti in plenty of salted water according to the instructions on the packet. Chop the shallot and fry in oil and butter until soft. Remove to a bowl. Chop the mushrooms roughly, fry in plenty of butter and oil on high heat for about 5 minutes. Lower the heat and add the pressed garlic. Add also the fried onion. Pour 2-3 tbsp of cognac into the pan and let it bubble away. Add cream, creme fraiche and mustard and let it thicken. If you fancy a stronger cognac taste, add 1-2 tbsp more. Season to taste with salt, white pepper and persillade. Drain the pasta and place in bowls. Top with the sauce and sigh of happiness. 

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