Mushroom Peperoncino

Slice 1/4 of the shiitake mushrooms, slice the mushrooms, slice the eringi in half lengthwise and slice the shiitake mushrooms into small florets.

Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

Add mushrooms and fry over medium heat, then add parsley (1 tsp), salt and coarsely smelt black pepper and stir fry.

Once the mushrooms are soft, add white wine and butter, stir-fry, and add spaghetti boiling soup (about 80ml).

Add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon) and stir well, stirring.

Place on a plate and sprinkle the rest of the parsley and you're done.