Put the water on to boil for the spaghetti. Peel and slice the onions into strips. Clean the mushrooms and cut them in half. Boil the spaghetti according to the instructions on the packet, or if you’re using fresh pasta, cook it last.
Sauté the onions and mushrooms in a frying pan with olive oil. Add the cold-smoked reindeer meat hack, blue cheese, cream, and beef stock to the mushrooms and onions. Season with black pepper and Dijon mustard.
Drain the spaghetti and add it to the smoked reindeer sauce. Stir.
Place the servings on a plate and grate lemon zest over the serving.
The sauce does not need added salt because the reindeer meat hack and cheese are sufficiently salty. Garnish the serving with arugula and thyme.
The recipe is the handiwork of Chef Tero Mäntykangas.
