Wholemeal spaghetti with puylentils and fried oyster mushrooms

Name: Wholemeal spaghetti with puylentils and fried oyster mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Puylins; 250 g Oyster mushrooms; 3 Shallots; 2 Garlic cloves; 1/2 bunch Parsley; 7-10 Tbsp salt, pepper; 400 g Wholemeal pasta (e.g. spaghetti); 2 TABLESPOONS Olive oil; 30 g Butter

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Puylins
250 g Oyster mushrooms
3 Shallots
2 Garlic cloves
1/2 bunch Parsley
7-10 Tbsp salt, pepper
400 g Wholemeal pasta (e.g. spaghetti)
2 TABLESPOONS Olive oil
30 g Butter

Directions

1
Bring 3-4 l of water to the boil in a large pot. Rinse the lentils in a sieve with cold water, drain and boil for about 15 minutes.
2
Clean the mushrooms, wash if necessary, dab dry and cut into wide strips. Peel shallots and cut into thin strips. Peel garlic and chop finely. Wash parsley, shake dry and pluck the leaves.
3
Add 2 teaspoons of salt to the boiling lentil water. Cook the noodles in it according to the package instructions until firm to the bite. Heat the oil in a wide frying pan. Sauté the shallots and garlic over medium heat for about 1 minute.
4
Admit mushrooms. Fry for about 5 minutes while turning. Add butter and let it melt. Mix in parsley.
5
Drain the lentils and pasta. Mix with fried mushroom mix in a pot. Season to taste with salt and pepper.