Spaghetti with squid ink, “little ghost” mushrooms, and Mimolette Isigny Sainte-Mère cheese

Preparation

1. Preparation of mushrooms:

   Delicately clean mushrooms with a kitchen towel.
   Keep them whole if small, or cut them in half if large.
   Using the tip of a knife, pierce two small holes in the cap of each mushroom to form eyes.
   Heat 1 tablespoon of olive oil in a frying pan, add the minced garlic, then the mushrooms. Cook over medium-high heat for 6–8 minutes until golden brown. Season with salt and pepper, then set aside.

2. Prepare the spaghetti:

   Boil a large pot of salted water.
   Cook the squid ink spaghetti according to the package instructions (8 to 10 minutes).
   Drain, then add a drizzle of olive oil to prevent sticking.

3. Assembly:

   Using a cookie cutter, cut ghosts out of the slices of Isigny Sainte-Mère Mimolette cheese.
   Use peppercorns for the eyes, sesame seeds, or small pieces of nori. Form a nest of black spaghetti on each plate.
   Arrange the ghost mushrooms around and in the pasta.
   Then place the Mimolette Isigny Sainte-Mère ghosts on top.
   Add a few flakes of red pepper.