Spaghetti with mushroom sauce recipe
Spaghetti with mushroom sauce
Serves 5-6 people
½ pound spaghetti # 6
2 tbsp fresh butter
For the sauce
600 g of various fungi
1 cup of coffee oil
1 onion, grated
1 wineglass white wine
1 sfinaki brandy
1 pinch nutmeg
1 cup of tea cream
salt
freshly ground pepper
1 tea cup chopped parsley for serving
1 ½ leptotrimmeno cheese for serving
Wipe with a damp towel well all the mushrooms. Chop into thin fetoules
1.Etoimazete sauce. In a saucepan, heat the olive oil. Once heated through add the chopped onion well. Sauté until they shine. Turn up the heat and add the chopped mushrooms. Let them cook until evaporated all the liquid. Add the wine. Lets get a good boil and add the brandy. Put plenty of freshly ground pepper and salt. Sprinkle with nutmeg and just chylosei sauce add the cream and let it boil until it created a nice thick sauce. Turn off heat and allow sauce to wait.
Cook the spaghetti in plenty of salted water on to our taste. The strain and the pot boiled, add the butter. Allow to melt without burning and empty inside the pasta pissed.
Stir well voutyrothoun, the long serving platter, pour the mushroom sauce, sprinkle with parsley and plenty leptotrimmeno cheese.
A quick and easy pasta that will satisfy even the most difficult one and tastes like mushrooms in small and large |
