Preparation time

20-25 minutes




For 2 people

For 4 people

200 gr Spaghetti Rummo

2 Garlic Pink Cloves

100 gr Mushroom Chanterelle Yellow

100 gr Mushroom Trompette

200 gr Mushroom Paris Brown Chestnut

200 gr Pouring Cream

½ Lemon Zests & Juice

1 Handful of Parsley Flat

Olive oil or Butter

Salt & Pepper

Optional : Parmesan

400 gr Spaghetti Rummo

4 Garlic Pink Cloves

200 gr Mushroom Chanterelle Yellow

200 gr Mushroom Trompette

400 gr Mushroom Paris Brown Chestnut

400 gr Pouring Cream

1 Lemon Zests & Juice

1 or 2 Handful of Parsley Flat

Olive oil or Butter

Salt & Pepper

Optional : Parmesan




Bring a pot of salted water to a boil.


Peel and crush the garlic. Clean the mushrooms with a knife or a brush and slice them into bite-size pieces. Zest the lemon and keep the juice aside. Finely chop the parsley, set aside.


Once the water boils, add the pasta and cook for 8 minutes.


In a large frying pan, heat a large knob of butter or 2 tbsp of extra-virgin olive oil. Add the garlic and mushrooms and cook for about 6 or 7 minutes, until the mushrooms are soft and juicy. Add a small ladle of cooking water in the pan with the mushrooms and stir well. Then pour in the cream, the lemon zests and the lemon juice.


Add the pasta to the mushroom sauce, toss to mix and cook for 1 minute. Season with salt and pepper. Add the fresh parsley before serving ! You can also add some freshly grated parmesan…  Yummy!


Tips ! If you want, you can add some pancetta or a soft-boiled egg to the recipe !