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Recipe of the Week | Vegetarian Spaghetti with Wild Mushrooms and Saffron

Ingredients for 2 servings:

200g spaghetti

180g wild mushrooms (porcini, chanterelles, etc.), cleaned and sliced

2 shallots, finely chopped

1 knob of butter

1 sachet of saffron (about 0.5g)

200ml vegetable broth

60ml dry white wine

Olive oil

Salt and freshly ground black pepper

Freshly chopped chives (optional, for garnish)


In a large pot, bring a generous amount of salted water to a boil and cook the spaghetti until al dente. Drain the spaghetti, reserving some cooking water, or prepare vegetable broth.

While the spaghetti is cooking, in a large skillet, heat some olive oil over medium heat. Add the butter and chopped shallots, and sauté until they become translucent, about 2-3 minutes.

Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are golden brown and tender. Pour the white wine into the skillet and let it cook until evaporated, about 2-3 minutes.

Add the saffron to the hot vegetable broth and stir until the saffron is completely dissolved.

Pour the saffron-infused vegetable broth into the skillet with the mushrooms. Let it simmer over medium-low heat for about 5-7 minutes, until the flavors are combined and the liquid is slightly reduced. Season with salt and pepper to taste.

Add the cooked spaghetti to the skillet with the mushrooms and gently toss to coat them with the sauce. If needed, add some of the spaghetti cooking water to reach the desired consistency.

Serve the vegetarian spaghetti with wild mushrooms and saffron hot, garnished with freshly chopped chives if desired. Enjoy!


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