John Myers
Mushroom Sauce with Spaghetti
The perfect mushroom sauce with spaghetti recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 125 g Raw ham, diced
- 2 Onions
- 1 Clove of garlic
- Oil for frying
- 400 g Mushrooms, fresh
- Red wine
- 100 ml Cream
- 100 ml Low-Fat milk
- 1 tbsp Flour
- Pepper from the grinder
- Salt
- 1 tsp Ground turmeric spice
- Nutmeg
- 25 g Chopped parsley
- In a hot pan, leave out the diced raw ham / bacon. In the fat that is now available, fry the roughly diced onions and the finely chopped garlic, stirring occasionally, until the onions are translucent or the bacon looks slightly crispy.
- In the meantime, clean the mushrooms (remove the skin from the heads and cut the stems) and cut into slices. Put a little oil in the pan and add the mushrooms so that the oil is evenly distributed. Simmer everything over medium to high heat for several minutes. When the mushrooms have decreased in volume and color, season with turmeric, nutmeg, pepper and salt to taste.
- Now the mushrooms look well done and it is slowly getting too dry in the pan. Everything is extinguished with 2-3 good sips of red wine. As soon as the liquid is reduced, add half a cup of cream and the milk. Also add the chopped parsley (about 1/2 packet of frozen parsley) so that everything looks nice and colorful / green.
- Slowly bring the pasta water to the boil and cook the pasta until al dente according to the instructions on the packet.
- Put 1 tablespoon flour in a small cup and a few spoons of the cream sauce. Mix everything with a spoon to a lump-free mixture and then add the flour mixture to the pan and stir in evenly. Let everything steep for a few minutes over medium heat.
- Finally, season everything to taste and, if necessary, add seasoning (wine and all of the mentioned spices). If the sauce gets too dry, just add a little more milk.
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