Soak the mushrooms in 2 cups lukewarm water for about 30 minutes. Lift out the mushrooms, rinse them and filter the water. In a medium saucepan put the butter, the oil, the 2 cloves of garlic and sauté, over medium heat stirring frequently until the garlic becomes a pale brown color. Remove the garlic.
Transfer the mushrooms and the filtered water to the saucepan and cook over medium heat, uncovered, until all the liquid has evaporated. Cook the spaghetti in boiling salted water until "al dente", very firm, drain, mix thoroughly with the sauce. Add the Parmigiano-Reggiano and toss thoroughly.
Serves 4-6 |
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