Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

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At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.

Agudo explained that the dish is typical of Tickets' playful experimentation with customer perceptions of the food they are eating.

To begin with, some king oyster mushrooms are sliced into thin even strands so they resemble spaghetti. These are then sautéed in a pan until they start to lose their firmness and bend, and seasoned with a little salt.

As the mushrooms turn golden brown, a broth of porcini mushrooms, onion and garlic oil is added and the dish is left to simmer for a minute or so.

Once cooked, it is served in a hot casserole dish with a sprinkle of parsley and some Parmesan cheese.

The resulting dish has the same texture as spaghetti, but with a more intense mushroom taste.

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