Spaghetti with Savoy Cabbage and Mushrooms

Soak the yellow boletuses in 100 ml warm water. Clean and wash the Savoy cabbage. Remove four of the outside leaves and put aside. Cut the rest of the cabbage into quarters, remove the hard stem, cut crossways into broad strips. Peel and dice the onions. Melt 1/2 tbsp. of ghee in a broad saucepan, fry the onion until translucent. Stir in the cabbage and sweat gently, then pour in the stock. Cook the savoy cabbage covered over a medium heat for about 15 minutes. Meanwhile clean the white mushrooms and shiitake mushrooms. Leave the white mushrooms whole where possible, slice the shiitake mushrooms thickly. Melt the remaining ghee in a broad saucepan. Remove the yellow boletuses from the water, cut slightly smaller where necessary and sweat in the ghee. Add the white mushrooms and shiitake mushrooms and sweat until slightly soft then pour in the water used to soak the yellow boletuses. Coarsely puree the cooked cabbage together with the stock in a liquidiser or using a hand blender. Add to the mushrooms and simmer. Cut the reserved cabbage leaves into thin strips. Boil enough water to cook the pasta, season with 6 tbsp. of soy sauce. Cook the spaghetti until al dente, adding the strips of cabbage for the last 5 minutes. Drain the spaghetti and cabbage strips. Season the savoy cabbage and mushroom ragout with pepper and soy sauce and serve with the spaghetti. Wash the cherry tomatoes, quarter and scatter on top.

Excellent with: tomato salad

Preparation time: 35 mins
Per portion: 2100 kJ / 501 kcal