John Myers
Spaghetti in Mushroom Cream Sauce
The perfect spaghetti in mushroom cream sauce recipe with a picture and simple step-by-step instructions.
- 250 g Fresh mushrooms
- 15 g Fresh celery
- 1 Pc. Onion
- 1 toe Garlic
- 1 a cup Cream
- 1 bunch Parsely
- Salt
- Pepper
- Maybe some Parmesan
- Spaghetti
- Boil the spaghetti as usual in plenty of water until firm to the bite. I personally add half a teaspoon of broth (powder, either clear or vegetable broth) and some turmeric to the cooking water in addition to a little salt.
- Cut the mushrooms into slices. Finely dice the celery and garlic. Also cut the onion into cubes. Finely chop the parsley.
- Fry about 200 g of the mushrooms in a hot pan with oil (I prefer neutral rapeseed oil). Always swivel a little while doing this. When the mushrooms collapse a little and let water, they start to develop roasting substances. This is important for the taste.
- Now add the onion, celery and garlic cubes and continue to sweat with the mushrooms. When the whole thing is sweaty and the flavors spread out nicely, add the butter and let it froth. Then add the remaining mushrooms.
- Now add the cream and simmer over medium heat for about 10 minutes so that the cream is reduced a little. Season to taste with salt and pepper.
- Finally, remove the pan from the hot plate. Add the chopped parsley and spaghetti to the sauce, toss briefly, and then serve. If you like, you can rub some fresh Parmesan over the pasta.
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