Mushroom, Truffle & Caviar Spaghetti

For the mushrooms

1. Heat 1 tbsp of olive oil in a small pan over medium heat.

2. Add the dried black fungus and 200 ml water, then bring to a boil to rehydrate the mushrooms, about 5 minutes.

   Then 5 min of waiting

3. Drain the mushrooms, transfer to a bowl, and use an immersion blender to puree them coarsely.

For the pasta

4. Bring a pot of water to a boil, add 1 tsp salt, and cook the spaghetti until al dente, about 8–10 minutes.

   Then 8 min of waiting

For the sauce

5. Heat 1 tbsp of olive oil in a frying pan over medium-high heat and fry the cubed aubergine until golden brown, 4–5 minutes.

6. Pour in the veal jus, blonde ale, pureed mushrooms, and a pinch of salt, and simmer until the liquid reduces to a glossy sauce, 5–6 minutes.

   Then 5 min of waiting

7. Drain the spaghetti and toss it into the frying pan with the mushroom and aubergine sauce, mixing until well coated.

8. Divide the pasta between bowls, garnish with crushed truffle potato crisps, finely grated black truffle, and a generous spoonful of Oscietra caviar on top.

9. To rehydrate wood ear mushrooms quickly, bring them to a boil in water rather than soaking in cold water.

10. If fresh black truffle is unavailable, use a few drops of high-quality truffle oil to finish the dish instead.

To garnish