Spaghetti with Oyster Mushroom Sauce

Have fun preparing this mushroom dish!

Separate the oyster mushrooms, clean them as needed, put them in a colander and rinse them under running water. Dry them a bit and cut them into fine strips. Rinse the zucchini, remove the stem and grate coarsely on a vegetable grater. Remove the peel from the onion and garlic, chop the onion finely.

Heat 1 tablespoon of oil in a wide frying pan with a high edge. Fry half of the mushrooms for 5 minutes over medium heat, remove and keep warm. Add the remaining oil to the frying pan and fry the rest of the oyster mushrooms as well and remove.

Sauté the diced onion in the remaining drippings over low heat, squeeze out the garlic and add. Stir in the zucchini shreds and sauté at a low temperature for about 3 minutes until soft. Pour the whipping cream and let it boil. Add the oyster mushrooms and simmer for about 10 minutes at low temperature with the lid closed.

In the meantime, boil enough salted water and cook the spaghetti in it for about 8 minutes “al dente”. Rinse the basil and cut the leaves into tender strips.

Season the oyster mushroom sauce with the juice of one lemon, salt and pepper. Fold in the basil and pour the sauce into a warmed bowl. Drain the spaghetti, add, mix and serve on the spot. Add freshly grated Parmesan cheese to taste.

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