Pasta with Spaghetti, Brisket, Eggplants and Porcini Mushrooms
A hearty and very delicious recipe. For a special aroma, porcini mushrooms are recommended, but they can be replaced with champignons, and eggplants with zucchini. This amount of ingredients is enough for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggplants 300 g
- dried white mushrooms 20-30 g
- smoked brisket 250 g
- onion 150 g
- tomatoes 250 g
- spaghetti 200 g
- cheese 100 g
- salt
- pepper
- vegetable oil
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Instructions
Step 1 of 15
Pour boiling water over the mushrooms and leave for 30 minutes.
Step 2 of 15
Finely chop the onion.
Step 3 of 15
Cut the eggplants into cubes. If they are bitter, salt them, let them sit for 30 minutes and rinse in cold water.
Step 4 of 15
Cut the tomatoes into cubes.
Step 5 of 15
Cut the brisket into small pieces.
Step 6 of 15
Finely chop the mushrooms.
Step 7 of 15
Grate the cheese using a fine grater.
Step 8 of 15
Sauté the onion in vegetable oil.
Step 9 of 15
Add the mushrooms to the onion, cover with a lid and fry over low heat for 10–15 minutes, stirring.
Step 10 of 15
Add the brisket and lightly brown it.
Step 11 of 15
Add the eggplants, salt and pepper. Fry under a lid for 20–25 minutes.
Step 12 of 15
Add the tomatoes and fry for another 5–7 minutes.
Step 13 of 15
Cook the spaghetti in salted water until done (according to the package instructions).
Step 14 of 15
Mix the cooked spaghetti with the eggplants, mushrooms and brisket.
Step 15 of 15
Sprinkle with herbs and cheese before serving.
