John Myers
Spaghetti with Creamed Mushrooms
The perfect spaghetti with creamed mushrooms recipe with a picture and simple step-by-step instructions.
- 150 g Spaghetti
- 1 tsp Salt
- 1 tbsp Butter
- 300 g Cleaned and cut porcini mushrooms (yesterday 2.9.15 / 3.5 kg found in the Hildesheim forest!)
- 1 Vegetable onions approx. 200 g
- 2 tbsp Butter
- 1 Cup Plucked / cut flat leaf parsley
- 1 cups Whipped cream 200 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tsp Chicken broth instant
- 2 Stalk Parsley for garnish
- Cook the spaghetti in salted water (1 teaspoon) until al dente, drain and toss in butter (1 teaspoon) in a hot saucepan. Clean / brush the porcini mushrooms and cut into pieces. Peel and dice the vegetable onion. Wash parsley, shake dry, pluck and chop / cut. Heat butter (2 tbsp) in a pan, fry the onion cubes vigorously / stir-fry, add the cut porcini mushrooms and fry / stir-fry for 1–2 minutes. Deglaze / pour on the cream and reduce / reduce everything by about half. Fold in the parsley and season with salt, pepper and chicken stock to taste. Serve the spaghetti with creamed mushrooms, garnished with parsley.
Facebook Comments