Pink spaghetti chitarra with wild mushrooms

Ingredients

Store Cupboard

  • 100g of 00 flour
  • 1 pinch of sea salt
  • 4 tbsp of vegetable stock
  • sea salt

Dairy

  • 1 egg
  • 30g of unsalted butter
  • 3 tbsp of double cream

Speciality Ingredients

  • 2 tsp beetroot purée, (you can make this by blending 1 cooked beetroot)

Fruit & Vegetables

  • 250g of assorted fresh mushrooms, such as porcini, shiitake and oyster, washed and sliced
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped

Oils & Vinegars

  • 1 tbsp of extra virgin olive oil

Salad & Fresh Herbs

  • 1 sprig of thyme, leaves chopped
  • 1 tbsp of flat-leaf parsley, finely chopped

Beverages

  • 1 tbsp of white wine

Cheese

  • 70g of Parmesan, finely grated

Spices & Dried Herbs

  • freshly ground black pepper