Mushroom Fideuà With Asparagus Xató Salad
By M&S Food
Published on 01 September 2025
This is Tony Singh’s veggie twist on a Spanish classic as seen on Cooking with the Stars. Think golden toasted spaghetti in a rich mushroom broth, served with griddled asparagus and a nutty, smoky Catalan-style xató dressing. Packed with flavour and perfect for impressing at the weekend.Time and servings
1 hr 15 minsTotal time
2Servings
25 minsPrep time
1 hrCooking time
Ingredients
- 40g blanched almonds
- 40g blanched hazelnuts
- 1 slice sourdough bread, toasted
- 1 garlic clove
- 3 cherry tomatoes
- 1 tbsp sherry vinegar (we used M&S Vinagre de Jerez)
- 125g olive oil, plus 3 tbsp
- 1 tbsp sweet smoked paprika, plus ½ tsp
- 15g dried porcini mushrooms
- 150g spaghetti
- ½ onion, finely diced
- 80g M&S Collection exotic mushrooms, quartered
- 1 tsp garlic paste
- 2 large plum tomatoes, grated
- 300g fine asparagus, trimmed
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Place the almonds and hazelnuts on a lined baking tray and roast for 5-10 mins, until golden brown. Set aside to cool.Step 2
To make the xató dressing, put the toasted sourdough, cooled nuts, garlic clove, and cherry tomatoes into a blender with the sherry vinegar. Blitz until chunky, then add 125g of the olive oil and 1 tbsp of the sweet smoked paprika. Blitz again until just combined, but not smooth.Step 3
Meanwhile, put the porcini mushrooms in a heatproof bowl and cover with 500ml boiling water. Set aside to soak.Step 4
Heat 2 tbsp of the olive oil in a large, 30cm frying pan over a medium-high heat. Add the spaghetti to the pan and fry for 5 mins, stirring, until golden. Remove from the pan and set aside.Step 5
Add the remaining 1 tbsp olive oil to the pan. Add the onion and a pinch of salt and cook for 5 mins until softened. Add the exotic mushrooms and cook for a further 3-5 mins. Drain the porcini mushrooms, reserving all the liquid. Roughly chop the porcini and add to the pan with the garlic paste.Step 6
Grate the plum tomatoes into a bowl, then add to the pan with the remaining ½ tsp sweet smoked paprika. Pour in the reserved porcini liquid, bring to a simmer and cook for 10 mins, until the liquid has reduced by half.Step 7
Stir the toasted spaghetti into the pan, cover and cook for 5 mins, or until the liquid has been absorbed. Remove from the heat and leave to stand for 1 min, uncovered.Step 8
While the fideuà stands, heat a large frying pan over a medium-high heat. Add the asparagus to the dry pan and cook for 5-7 mins, turning occasionally, until cooked through and lightly charred.Step 9
Divide the mushroom fideuà between two plates. Top each with a few spears of the griddled asparagus and serve the rest alongside, drizzled with the xató dressing.