Spaghetti with Mushroom Sauce
Spaghetti with Mushroom Sauce
Rating: (1 rated)
Ingredients
  • 1/2 lb (227 g) portobella mushrooms, sliced
  • 1 lb (450 g) cremini mushrooms, quartered
  • 2 shallots, finely chopped
  • 3 tbsp (45 ml) butter
  • 2 cloves garlic, finely chopped
  • 1 tbsp flour
    • 1 cup (250 ml) veal stock or
    • 1 cup (250 ml) beef broth
  • Preparation
  • In a skillet, brown the mushrooms and shallots in the butter. Season lightly with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to combine. Add the veal stock and soy sauce. Bring to a boil while stirring and reduce by half. Adjust the seasoning. Keep warm, if necessary.
  • In a large pot of salted boiling water, cook the pasta until al dente. Drain.
  • Serve the sauce over the pasta and top with cultured cream.
  • Description
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